Description
A delicious and creamy paprika chicken dish served over rice or cauliflower rice.
Ingredients
Scale
- 1 can (14 oz.) chicken broth
- 1 can (14 oz.) diced tomatoes, drained
- 1 small onion
- 2 red bell peppers
- 3 large boneless, skinless chicken breasts
- 4 tsp. sweet paprika
- 1 tsp. hot paprika
- 1/2 tsp. ground caraway seed (optional)
- salt and fresh-ground black pepper (to taste)
- 1 T + 2 tsp. olive oil
- 1 cup sour cream
Instructions
- Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.
- Drain the canned tomatoes into a colander placed into the sink.
- Cut onions and red bell pepper into fairly large pieces, about an inch square.
- Trim the chicken breasts until all the visible fat is gone. Cut chicken into large cubes (about 1 inch square).
- Season the chicken cubes with sweet paprika plus salt and fresh-ground black pepper to taste.
- Heat olive oil in a large non-stick frying pan and cook chicken over medium-high heat until browned on all sides and barely cooked through, about 5 minutes.
- Remove chicken to a plate.
- Add the other 2 tsp. of olive oil and the onions; cook onions for about 4 minutes.
- Add the rest of the sweet paprika, the hot paprika, and the ground caraway seed (if using) and cook for about 1 minute.
- Add peppers and cook until they start to soften; then add the tomatoes and cook for about 2 minutes more.
- Add the reduced chicken stock and cook for 2-3 minutes, or until bubbling hot.
- Add the browned chicken cubes and any juice from the plate; turn heat to LOW and simmer until the chicken is heated through, about 2-3 minutes.
- Turn off heat and let the mixture sit for a minute or two to prevent the sour cream from curdling.
- Remove a few tablespoons of hot liquid, add to sour cream, and stir to combine.
- Add the sour cream mixture to the skillet, stirring gently to combine.
- Serve hot in a bowl, or over rice or cauliflower rice as preferred.
Notes
- Freezing is not recommended for this recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or on low heat in a pan.
- Always let the mixture cool slightly before adding sour cream to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg