Paprika Chicken
If you are like me you probably don’t use paprika a lot. This classic Hungarian dish is all about paprika. Very unique, slightly spicy, and full of flavor. Worth trying.
Paprika Chicken
If you are like me you probably don’t use paprika a lot. This classic Hungarian dish is all about paprika. Very unique, slightly spicy, and full of flavor. Worth trying.
Cooking Instructions
- 1
Salt and pepper chicken. Add some oil to just coat a large skillet. On medium high heat add chicken to the skillet and sear both sides. Remove seared chicken to a plate.
- 2
Add onions, jalapeño, and bell pepper to the skillet and on medium heat cook until soft.
- 3
Add garlic and both paprikas to the skillet and stir for 30 seconds to release fragrance.
- 4
Add tomatoes, with liquid, to skillet and mix. Bring to a boil.
- 5
Add the chicken back to the skillet along with any juices. Lower heat to a simmer, cover and cook for 15-20 minutes. Chicken internal temperature should be 165°F.
- 6
Remove chicken to a plate. Add sour cream to skillet and stir to mix in. (Note: if you want a smooth sauce you can put the skillet contents in a blender to purée, but I prefer it chunky) Return chicken to skillet. Spoon sauce over chicken and cook for a few more minutes.
- 7
Serve over rice or pasta or simply with grilled bread. Garnish with chopped cilantro. Enjoy!
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