Description
This Hungarian-inspired Paprika Chicken features tender chicken breasts cooked with sweet and hot paprika, bell peppers, onions, and a creamy sour cream sauce. Reduced chicken broth and diced tomatoes create a rich, savory base that simmers with the chicken for a comforting and flavorful dish perfect for serving over rice or cauliflower rice.
Ingredients
Scale
Broth and Tomatoes
- 1 can (14 oz) chicken broth
- 1 can (14 oz) diced tomatoes, drained
Vegetables
- 1 small onion
- 2 red bell peppers
Chicken and Seasoning
- 3 large boneless, skinless chicken breasts
- 4 tsp sweet paprika (divided)
- 1 tsp hot paprika (also called sharp paprika)
- 1/2 tsp ground caraway seed (optional)
- Salt and fresh-ground black pepper to taste
Other Ingredients
- 1 tablespoon + 2 teaspoons olive oil
- 1 cup sour cream
Instructions
- Reduce the Broth: Pour the chicken broth into a small pan and simmer over medium heat until it reduces to about 3/4 cup, intensifying the flavor.
- Drain Tomatoes: Drain the canned diced tomatoes thoroughly using a colander placed in the sink to remove excess liquid.
- Prepare Vegetables: Cut the onion and red bell peppers into roughly 1-inch square pieces for a hearty texture in the dish.
- Trim and Cube Chicken: Remove all visible fat from the chicken breasts and cut into approximately 1-inch cubes to ensure even cooking.
- Season Chicken: Coat the chicken cubes with 1 teaspoon of sweet paprika, salt, and freshly ground black pepper to taste for a balanced flavor.
- Brown Chicken: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat, and cook the seasoned chicken cubes until they are browned on all sides, about 5 minutes. Remove and set aside on a plate.
- Sauté Onions: Add the remaining 2 teaspoons of olive oil to the same pan and sauté the onions for about 4 minutes until softened and translucent.
- Add Paprika and Caraway: Stir in the remaining sweet paprika, hot paprika, and ground caraway seed (if using), cooking for about 1 minute to release their aromas.
- Cook Peppers and Tomatoes: Add the cut red bell peppers to the pan and cook until softened, then stir in the drained tomatoes and cook for an additional 2 minutes.
- Add Reduced Broth: Pour in the reduced chicken broth and heat for 2-3 minutes until the mixture is bubbling hot.
- Simmer Chicken: Return the browned chicken cubes along with any juices to the pan, reduce heat to low, and simmer gently for 2-3 minutes ensuring the chicken is heated through and flavors meld.
- Prepare Sour Cream Mixture: Remove the pan from heat and allow it to rest for 1-2 minutes to prevent curdling the sour cream. Then take a few tablespoons of the hot liquid from the pan and whisk it into the sour cream to temper it.
- Combine Sour Cream with Chicken: Stir the sour cream mixture gently back into the pan until well combined to create a creamy and rich sauce.
- Serve: Serve the paprika chicken hot, ideally in a bowl like a stew, over cooked rice or cauliflower rice for a complete meal.
Notes
- Tempering the sour cream helps prevent it from curdling when added to the hot mixture.
- Using both sweet and hot paprika provides a balanced smoky and mildly spicy flavor.
- Ground caraway seed is optional but adds a subtle, distinctive aromatic note traditional in Hungarian cooking.
- This dish pairs well with rice, noodles, or cauliflower rice for a low-carb option.
- Make sure to reduce the broth fully to concentrate the flavor and avoid a watery sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Keywords: paprika chicken, Hungarian chicken recipe, creamy chicken paprika, stovetop chicken, paprika sauce, sour cream chicken
