Chicken Paprika
A Hungarian classic, rich and delicious
Servings: 4
Calories: 373kcal
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb chicken pieces cut in cubes
- 2 onions peeled and chopped
- 4 cloves garlic peeled and chopped
- 2 tomatoes chopped
- 10 oz roasted red peppers chopped
- 1 tbsp paprika
- 2 tbsp flour
- 2 cups chicken stock
- 1/2 cup sour cream
Instructions
- Add the butter and oil to a large pan over medium-high heat. Once the butter is sizzling, add the chicken and brown on all sides. Lift out of the pan.
- Add the onions and turn the heat down to medium. Fry for about 10 minutes until softened and browned. Don't be afraid to let them catch a little and turn quite dark - you get a lot of extra flavor like this.
- Add the garlic, paprika, and flour. Stir to combine and cook for just a minute or 2, until fragrant.
- Add the tomatoes and the roasted bell peppers and use their juices to deglaze the pan. Return the chicken to the pan and pour in the chicken stock.
- Bring to a boil then turn down to a simmer. Cook for about 10 minutes, until the chicken is cooked through.
- Add the sour cream and stir until melted. Season to taste, and serve hot, with bread, rice or potatoes on the side.
Nutrition
Calories: 373kcal | Carbohydrates: 23.6g | Protein: 32.2g | Fat: 17.1g | Cholesterol: 110.9mg | Sodium: 1210.9mg | Sugar: 8.4g