This rich and creamy chicken paprikash recipe is a healthier take of the beloved Hungarian dish. This take on the dish still has all the flavors you love in the classic.
2tablespoonsavocado oilor grapeseed oil (or other neutral flavored oil)
1mediumyellow oniondiced
2tablespoonsHungarian sweet paprika
1.5poundsboneless skinless chicken breastcut into bite sized pieces
¼teaspoonkosher salt
¼teaspoonblack pepper
1tablespoonall-purpose flour or 1/4 teaspoon xanthan gum for low carb option
1bell pepperorange, red, or yellow, diced
14.5ouncescanned diced tomatoes(I used organic)
½cupchicken bone brothor chicken stock
½cupsour cream(I used light)
⅛cupflat leaf parsleyfinely chopped
2cupscooked whole grain rice(1 cup uncooked = 2 cups cooked)
Instructions
Heat oil over medium heat in a large, deep skillet. Add onion and cook for 2-3 minutes.
Add paprika, stir, and cook 2 more minutes, stirring often to assure that the paprika doesn't burn.
Sprinkle salt and pepper over chicken and add to pan; cook, stirring occasionally, chicken is lightly browned on all sides. Stir in flour and cook for 1 minute.
Slowly whisk in chicken stock. Don't pour it in at once or your sauce won't thicken! After stock is incorporated, add in tomatoes and peppers. Reduce heat to medium-low and lightly simmer (covered) for 15 minutes, stirring occasionally.
In the last minute, stir in sour cream. Once thoroughly heated through, serve hot paprikash over rice and garnish with chopped parsley.