Chicken Paprikash
This Chicken Paprikash recipe is a quick and easy take on the Hungarian classic. Made with paprika and sour cream this is a flavorful family dinner.
Servings: 8
Calories: 250kcal
Ingredients
- 2 Tablespoons Olive oil
- 1 onion sliced
- 2 Capsicum (red or yellow) sliced
- 1 kilogram Chicken breast (boneless skinless) diced
- 400 grams Canned tomatoes
- 250 milliliters Chicken broth
- 3 Tablespoons Paprika (sweet)
- 1 teaspoon Garlic powder)
- 150 grams sour cream
- salt and pepper.
Instructions
- In a large fry pan heat the olive oil
- Sauté the sliced onion and capsicum until tendr
- Add the diced chicken, and cook until sealed. (it doesn't need to be browned)
- Add the tomatoes, and chicken broth, followed by the paprika and garlic powder. Simmer for 15 minutes or until the chicekn is cooked.
- Stir through the sour cream and heat through, taste then season with salt and pepper
- Enjoy
Video
Notes
- Olive oil: Can be substituted for any vegetable oil, butter or ghee.
- Capsicum (red or yellow): Red and yellow capsicums work best in this recipe as green bell peppers are not as sweet.
- Chicken breast: Boneless skinless chicken breast can be substituted for boneless skinless chicken thighs or tenderloins. This recipe can be made with bone-in chicken pieces such as drumsticks, the cooking time will be longer.
- Canned tomatoes
- Chicken broth: You can use chicken bone broth or stock.
- Paprika: There are three main varieties of paprika. Sweet, Smoked and Hot. Traditionally this recipe would be made with Hungarian Paprika i.e. paprika cultivated and dried in Hungary due to the climate Hungarian Paprika is known to be rich and sweet. When I don't have Hungarian Paprika I use sweet paprika. If the type of paprika isn't labelled on the jar then it is most likely sweet paprika.
- Sour cream: This can be substituted for cream, although your sauce may have a runnier texture.
- Liquids before spice: When you make a curry we typically flash fry the spices to enhance the flavour. When it comes to paprika this is not the best idea as scorching the paprika damages its delicate flavour. So make sure you have added the liquids (tomatoes and stock) before adding the paprika.
- Hungarian Paprika: If you do find Hungarian Paprika then you will be in for a treat, this paprikash is so good when you use it, BUT if you can't don't worry it's still lovely with any sweet paprika off the shelf.
- Season: Seasoning at the end with salt and pepper is essential to get the best-tasting paprikash.
- I love serving paprikash with baked mashed potatoes, together they are the ultimate comfort food. But it's also good with egg noodles or steamed rice.
Nutrition
Serving: 1serve | Calories: 250kcal | Carbohydrates: 9g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 336mg | Potassium: 785mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2487IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 2mg