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A bowl of chicken paprikash.

Chicken Paprikash

Ann-Katrin
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Cook Time 40 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 lb chicken breast
  • 1 onion
  • 1 garlic clove
  • 1 bell pepper
  • 2 tbsp sunflower oil
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • 1 tbsp all-purpose flour
  • 1 tsp sweet paprika
  • 1 tsp hot paprika
  • salt & pepper to taste
  • 1 cup peas fresh or frozen
  • some fresh parsley for garnish

Instructions
 

  • Cut the chicken breast into bite-sized pieces. Peel and finely chop the onion and garlic. Dice the bell pepper.
  • Heat the oil in a large skillet or pot and brown the chicken pieces over medium heat until lightly browned. Remove the chicken from the skillet and set aside.
  • Add the chopped onion and garlic to the skillet and sauté in the chicken drippings until the onions are translucent.
  • Add the diced bell pepper and sauté briefly. Sprinkle the flour over the mixture and stir well until lightly toasted. Then add the sweet and hot paprika.
  • Pour the chicken broth and heavy cream into the skillet and stir until a creamy sauce forms. Simmer over medium heat for a few minutes, until the sauce thickens slightly.
  • Return the browned chicken pieces and peas to the sauce and simmer over low heat for about 10 minutes. Season the chicken paprikash with salt and pepper to taste.