Chicken Paprikash
serves 2-4
Paprikás csirke,the Hungarian name for chicken paprikash, is a traditional dish of chicken and onions seasoned with paprika. You can also make this creamy dish with other meats or fish.
2 tablespoons olive oil
2 boneless, skinless chicken breast halves (1 whole breast), cut into 1-inch strips
1 white onion, chopped
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon Hungarian paprika
1/8 teaspoon cayenne pepper
1/3 cup low-sodium chicken broth
1/4 cup sour cream
3 tablespoons chopped fresh dill
prep: 20 minutes
total: 40 minutes
large sauté pan
slotted spoon
1. Prep all the ingredients. Sprinkle the chicken strips with salt and pepper.
2. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken and, stirring occasionally, cook until browned, 4-6 minutes. Remove it with a slotted spoon and set aside.
3. Add the remaining tablespoon of oil to the pan and cook the onion and bell pepper until the onion has softened, 5-7 minutes. Stir in the minced garlic and cook 1 more minute.
4. Return the chicken to the pan and sprinkle with the paprika and cayenne. Pour in the chicken broth and simmer for 15 minutes.
5. Reduce the heat to low, stir in the sour cream and dill, and cook a few minutes more.
2. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken and, stirring occasionally, cook until browned, 4-6 minutes. Remove it with a slotted spoon and set aside.
3. Add the remaining tablespoon of oil to the pan and cook the onion and bell pepper until the onion has softened, 5-7 minutes. Stir in the minced garlic and cook 1 more minute.
4. Return the chicken to the pan and sprinkle with the paprika and cayenne. Pour in the chicken broth and simmer for 15 minutes.
5. Reduce the heat to low, stir in the sour cream and dill, and cook a few minutes more.
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