Hungarian Chicken Paprikash

• Meat

  • 2 lb Chicken

• Produce

  • 1 Bell pepper
  • 1 tbsp Garlic, fresh
  • 1 Onion, diced (about 1 cup
  • 1 Parsley

• Canned Goods

  • 2 cups Chicken stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 2 tbsp Paprika, sweet
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Sour cream

Found on cookingtheglobe.com

Description

Directions

• Season the chicken strips with salt, pepper, and paprika.
• In a large skillet, heat 2 tablespoons olive oil and add the chicken pieces. Cook, stirring, until cooked through. For the breast its 3-5 minutes, for thighs 8-10 minutes. When done, transfer the chicken to a bowl and set aside.
• In the same skillet, heat the remaining tablespoon olive oil and cook the onion, stirring, until it starts to soften, for about 6-8 minutes. Add the garlic, tomato paste, and cook for a minute more.
• Add the chicken stock and bring to a boil. Add the chicken pieces, reduce the heat, cover the skillet, and cook for about 5 minutes, until the chicken is warmed through.
• Meanwhile, in a small bowl, combine the sour cream and flour. Add this mixture to a chicken and stir well. Cook for 4-5 minutes more, until the sauce thickens a little bit. But dont let the sauce boil.
• Taste and season more with salt and pepper, if needed. Garnish with some chopped parsley and serve. Enjoy!

Nutrition