Better Chicken and Chickpea Paprikash

• Meat

  • 2 Chicken breasts

• Produce

  • 1 can Chickpeas
  • 1 Flat-leaf parsley
  • 3 Garlic cloves
  • 1 Onion
  • 1 Red bell pepper
  • 1 can Tomatoes

• Canned Goods

  • 1 1/2 cups Chicken stock

• Baking & Spices

  • 3 tbsp Flour
  • 2 tbsp Paprika or sweet paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Sour cream or creme fraiche

Found on vikalinka.com

Description

Ingredients

• 1 tbsp olive oil
• 2 Chicken breasts, skinless and boneless, sliced in strips
• 1 red bell pepper
• salt and pepper
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp smoked paprika or sweet paprika
• 3 tbsp flour
• 1½ cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas
• ½ cup sour cream or creme fraiche
• flat leaf parsley

Directions

• Cut chicken breast in strips and season with salt and pepper.
• In a large pan sear chicken strips in olive oil until just sealed but not completely cooked, approximately for 5-7 minutes. Remove to a plate.
• Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove to a plate and set aside.
• Reduce the heat to low and add chopped onion. Cook for 10 minutes until soft, add garlic and continue cooking for 1 minute.
• Add paprika and flour, stir to combine until you have a red paste.
• Whisk chicken stock in until the paste is completely blended into it. You might want to add ½ cup first and whisk, then the rest of the stock to avoid lumps.
• Add diced tomatoes.
• Return chicken to the pan and add chickpeas. Bring to a boil, then turn the heat down, cover with a lid and simmer for 20 minutes.
• After 20 minutes uncover your chicken paprikash, stir in sour cream, add red peppers and take off the heat immediately to avoid sour cream separating.
• Taste and add more salt if necessary.
• Serve sprinkled with chopped flat leaf parsley and steaming rice or noodles.