Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet or Dutch oven
- Whisk
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Add the sweet paprika, smoked paprika, cayenne pepper, and salt to the skillet and stir to combine. Cook for 1-2 minutes, until fragrant.
5. Pour in the chicken broth and stir to combine. Add the chicken back to the skillet and bring the mixture to a simmer.
6. In a small bowl, whisk together the sour cream and cornstarch until smooth. Add the mixture to the skillet and stir to combine.
7. Cook for an additional 10-15 minutes, until the sauce has thickened and the chicken is cooked through.
8. Remove from heat and stir in the chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 11g
Protein: 41g
Sodium: 960mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Chicken broth can be substituted with vegetable broth or water.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced bell peppers or mushrooms to the skillet with the onion for added flavor and texture.
- Use smoked chicken instead of regular chicken for a smoky flavor.
- Serve over egg noodles or rice for a heartier meal.
Tips and Tricks:
- Be sure to brown the chicken well before removing it from the skillet to ensure a flavorful sauce.
- Use a whisk to combine the sour cream and cornstarch to prevent lumps in the sauce.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a shallow bowl or on a plate with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or a dollop of sour cream.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested Side Dishes:
- Roasted carrots
- Green beans
- Mashed potatoes
Troubleshooting Advice:
- If the sauce is too thick, add additional chicken broth or water to thin it out.
- If the sauce is too thin, whisk together an additional tablespoon of cornstarch with 1 tablespoon of cold water and add it to the skillet.
Food Safety Advice:
- Ensure that the chicken is cooked through to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Chicken paprikash is a traditional Hungarian dish that dates back to the 18th century. It is typically made with chicken, onions, and paprika, and is often served with egg noodles or dumplings.
Flavor Profiles:
Creamy, savory, and slightly spicy.
Serving Suggestions:
Serve with a side of roasted vegetables or a salad.
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Region: Hungarian