Smoky Paprika Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 240 g Carrots
  • 1 Onion
  • 1 Parsley to serve
  • 1 Tin Tomatoes

• Canned Goods

  • 200 ml Chicken or vegetable stock

• Baking & Spices

  • 2 tsp Paprika, smoked

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 150 ml Sour cream

Found on cherishedbyme.com

Description

Ingredients

• 1 tbsp oil
• 4 chicken breasts
• 1 onion
• 2-3 tsp smoked paprika
• 240g carrots peeled and chopped (or use small carrots such as chantenay whole)
• 200ml chicken or vegetable stock
• Tin of chopped tomatoes
• 150ml sour cream
• chopped parsley to serve

Directions

• Cut the chicken breasts into big chunks
• Using the stew function heat up the oil and then gently cook the chicken for a couple of minutes, this doesnt need to be for long as you dont want to overcook the chicken.
• Slice the onion and add to the pot, cook stirring for a couple of minutes. You dont want the onions to burn.
• Add the smoked paprika, carrots, stock, chopped tomatoes and sour cream to the bowl, stir and put the lid on.
• Cook on the meat function for 10 minutes
• Once cooked serve with tagliatelle or wild rice, a dollop of sour cream and a sprinkle of parsley and black pepper.
• If you dont have a pressure cooker, using a large pan heat the oil and brown the chicken, then the onion and then add the rest of the ingredients, stir well, bring to the boil and simmer for approximately 30 minutes until the chicken is cooked through.

Nutrition