Home/Recipes/Quick Chicken Paprikash

Quick Chicken Paprikash

Name: Quick Chicken Paprikash
Total time: 45 min
Yield: Serves 6
Ingredients: 1/4 cup extra-virgin olive oil; 4 boneless, skinless chicken breasts, cut into chunks; 4 boneless, skinless chicken thighs, cut into chunks; 1/2 teaspoon fine sea salt; 1 large yellow onion, thinly sliced; 4 cloves garlic, chopped; 3 tablespoons Hungarian paprika; 1 (32.0-ounce) bag frozen bell pepper slices (or 2 large bell peppers, seeded and sliced); 3 (14.5-ounce) cans diced tomatoes, undrained; 1/2 cup fresh flat-leaf parsley, chopped; 2 cups gluten-free low-sodium chicken broth; 2 tablespoons cornstarch (optional); 8 ounces sour cream or non-dairy substitute; 1/4 teaspoon ground black pepper

Serves 6

Time 45 min

Hungarian paprika is the focal spice in this fast and easy version of a classic eastern European favorite. Boneless chicken stewed with tomatoes, onions and peppers and served with a richly satisfying sour cream sauce: a simple, savory and rustic dinner. The beautiful golden red of this chicken dish contrasts beautifully with whole wheat penne, brown rice or even gnocchi.

Special Diets:

Gluten-Free

Wheat-Free

Ingredients

1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into chunks
4 boneless, skinless chicken thighs, cut into chunks
1/2 teaspoon fine sea salt
1 large yellow onion, thinly sliced
4 cloves garlic, chopped
3 tablespoons Hungarian paprika
1 (32.0-ounce) bag frozen bell pepper slices (or 2 large bell peppers, seeded and sliced)
3 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup fresh flat-leaf parsley, chopped
2 cups gluten-free low-sodium chicken broth
2 tablespoons cornstarch (optional)
8 ounces sour cream or non-dairy substitute
1/4 teaspoon ground black pepper

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Method

Heat oil in a large pot over medium high heat.

Season chicken with salt and pepper and add to pot.

Cook, stirring occasionally, until chicken is golden brown all over, about 10 minutes.

Using a slotted spoon, transfer chicken to a plate and set aside.

Add onions and garlic to pot and cook, stirring occasionally, until softened, 3 to 4 minutes.

Stir in paprika until it coats everything in the pot.

Add peppers and stir again to coat.

Add tomatoes, parsley and broth, scraping the bottom of the pan to deglaze, and bring to a boil.

Add reserved chicken and any accumulated juices, and return to a boil.

Reduce heat to medium and cook, uncovered, for 20 minutes, to allow flavors to develop and chicken to become tender.

Mix cornstarch and 2 tablespoons water together in a small bowl and stir into pot.

Cook a few minutes more, until thickened.

Remove pot from heat and stir in sour cream.

Nutritional Info:

Per serving: 420 calories (200 from fat), 22g total fat, 7g saturated fat, 105mg cholesterol, 910mg sodium, 19g carbohydrates (4g dietary fiber, 9g sugar), 32g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into chunks
4 boneless, skinless chicken thighs, cut into chunks
1/2 teaspoon fine sea salt
1 large yellow onion, thinly sliced
4 cloves garlic, chopped
3 tablespoons Hungarian paprika
1 (32.0-ounce) bag frozen bell pepper slices (or 2 large bell peppers, seeded and sliced)
3 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup fresh flat-leaf parsley, chopped
2 cups gluten-free low-sodium chicken broth
2 tablespoons cornstarch (optional)
8 ounces sour cream or non-dairy substitute
1/4 teaspoon ground black pepper

Shop with Prime

Exclusively for Prime members in select ZIP codes.