Chicken Paprikash
Simple Kitchen Cooking
Easy Chicken Paprikash dinner is a warm comforting take on the beloved hungarian Paprika Chicken dish. Just 30 minutes from kitchen to table with this dinner.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine Hungarian
Servings 4
Calories 647 kcal
- 2 Tablespoons light olive oil
- 1 medium yellow onion diced
- 2 Tablespoons Hungarian sweet paprika
- 680 g skinless chicken breast cut into bite sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon white flour
- 1 red pepper diced
- 112 ml water
- 1 chicken stock cube
- 400 g tinned diced tomatoes
- 118 ml sour cream
- 600 g cooked white rice
Heat oil over medium heat in a large deep skillet. Add onion and paprika and cook for 2-3 minutes, stirring often.
Prepare chicken stock by combining hot water with stock cube. Stir together until cube is dissolved.
Season chicken with salt and pepper and add to pan; stirring occasionally until chicken is lightly browned on all sides. Stir in flour and cook for 1 minute.
Slowly whisk in prepared chicken stock. (Do not pour it in all at once otherwise your sauce will not thicken).
Add tomatoes and bell pepper. Reduce medium-low heat and cover. Allow the sauce to simmer for 15-18minutes, stirring occasionally.
Right before serving, stir in soured cream. Allow sauce to sit for 5-8minutes to heat back up. Serve over rice and garnish with chopped parsley.
