Paprika Chicken

There’s something incredibly comforting about a bowl of Paprika Chicken. This dish has a way of taking me back to my childhood, where the aroma of spices filled the kitchen as we gathered around the table. I remember the sound of sizzling chicken and the vibrant colors of red bell peppers and onions cooking in the skillet. It’s a recipe that’s not just about the ingredients but the memories it creates. As I cook, I can almost hear my family’s laughter and feel the warmth of shared meals. It’s the little things that make this dish special, transforming simple ingredients into a hearty meal that brings everyone together.

Paprika Chicken Shopping List

Gathering the right ingredients is key to making a fantastic Paprika Chicken. Each component plays a vital role in creating the rich, savory flavors that define this dish. The combination of chicken, tomatoes, and spices come together beautifully, while the addition of sour cream adds a creamy finish that ties everything together.

• one 14.5 oz. can chicken broth: The base of flavor that helps everything simmer to perfection.
• one 14.5 oz. can diced tomatoes: Adds freshness and acidity, balancing the richness of the dish.
• 1 small onion: Adds sweetness and depth to the flavor profile.
• 2 red bell peppers: Provide sweetness and vibrant color.
• 3 large boneless, skinless chicken breasts: The star of the dish, providing protein and substance.
• 4 tsp. sweet paprika: The key spice that defines the dish’s flavor.
• 1 tsp. hot paprika: Adds a little kick and depth to the overall taste.
• 1/2 tsp. ground Caraway seed (optional): Adds a unique flavor that complements the paprika.
• salt and fresh-ground black pepper: Essential for seasoning to enhance the overall taste.
• 1 T + 2 tsp. olive oil: Used for cooking the chicken and vegetables.
• 1 cup sour cream: Adds creaminess and richness, beautifully balancing the spices.

Instructions for Paprika Chicken

Making Paprika Chicken is a delightful experience, bringing together familiar flavors in a cozy dish. Each step is simple yet rewarding, ensuring your meal comes together beautifully. Let’s dive into the cooking process.

1. Start by placing the chicken broth in a small pan over medium heat. Bring it to a simmer and let it reduce to about three-quarters of a cup. This concentrated broth will enhance the flavor of your dish.

2. While the broth is simmering, drain the canned tomatoes in a colander, allowing any excess liquid to escape. You can save the juice for future recipes or freeze it for later use.

3. Next, chop the onion and red bell peppers into roughly one-inch pieces. This size allows them to cook evenly while still maintaining some texture in the finished dish.

4. Prepare the chicken breasts by trimming away any visible fat. Cut them into large cubes, roughly one inch in size. This ensures even cooking and allows the spices to permeate the meat.

5. Season the chicken cubes generously with 1 tsp. sweet paprika, salt, and fresh-ground black pepper to taste. This initial seasoning step is crucial for building flavor.

6. In a large non-stick frying pan, heat 1 T. olive oil over medium-high heat. Once hot, add the chicken cubes and cook until nicely browned on all sides, about five minutes. You want them to be just cooked through, so keep an eye on them.

7. Remove the chicken from the pan and set it aside on a plate. In the same pan, add another 2 tsp. olive oil along with the chopped onions. Sauté the onions for about four minutes or until they become translucent and fragrant.

8. Add the remaining sweet paprika, hot paprika, and optional ground caraway seed to the onions. Stir and cook for about one minute, allowing the spices to bloom and release their flavors into the oil.

9. Now, toss in the red bell peppers and cook them until they begin to soften, which should take about four minutes. Add the drained tomatoes and cook for an additional two minutes, stirring gently.

10. Once the vegetables are cooked through, pour in the reduced chicken broth and let it bubble for two to three minutes until hot. This will create a flavorful sauce that ties everything together.

11. Return the browned chicken to the skillet along with any juices that have accumulated. Reduce the heat to low and let everything simmer for about two to three minutes, just to warm the chicken through.

12. Turn off the heat and let the mixture sit for a minute or two. This step is crucial to prevent the sour cream from curdling when you add it.

13. Take a few tablespoons of the hot liquid from the skillet and mix it with the sour cream in a bowl to temper it. Stir until combined, then fold the sour cream mixture back into the skillet gently. Ensure the mixture has completely stopped simmering before doing this.

14. Serve the Paprika Chicken hot, either in a bowl on its own or over rice or cauliflower rice for a satisfying meal. Enjoy the rich flavors and the warmth it brings!

Variations to Try

While Paprika Chicken is delicious as is, there are plenty of ways to mix it up and keep things exciting. Here are just a few ideas to consider:

• Storage: Leftover Paprika Chicken can be stored in an airtight container in the fridge for up to three days. Reheat gently to avoid boiling.
• Freezing: While freezing the entire dish isn’t recommended due to the sour cream, you can freeze the chicken and sauce separately. Just reheat gently when you’re ready to serve.
• Serving with grains: Consider serving Paprika Chicken over quinoa, couscous, or even pasta for a different twist.
• Adding greens: Incorporate some fresh spinach or kale towards the end of cooking for extra nutrients and color.
• Spice it up: If you enjoy heat, try adding a pinch of cayenne pepper or red pepper flakes to the dish for an extra kick.
• Making it vegetarian: Substitute the chicken with chickpeas or tofu for a vegetarian version that’s just as satisfying.

What Complements This Paprika Chicken

• Steamed rice: Serve Paprika Chicken over fluffy white or brown rice to soak up the rich sauce.
• Fresh salad: A light salad with mixed greens and a citrus vinaigrette pairs beautifully to balance the richness of the dish.
• Crusty bread: Offer a side of warm, crusty bread for dipping into the sauce.
• Seasonal vegetables: Roasted seasonal vegetables add a wonderful texture and flavor contrast to the chicken.
• Occasions: This dish is perfect for family dinners, cozy gatherings, or even meal prep for the week ahead.

FAQ

Conclusion

Paprika Chicken is a comforting dish that brings together rich flavors and simple ingredients to create a meal that’s both satisfying and heartwarming. Whether you enjoy it as a family dinner or as leftovers, this recipe is sure to become a favorite in your home. I encourage you to give it a try and experience the warmth and joy it brings to your table!

Paprika Chicken

The ultimate comfort food, Paprika Chicken combines tender chicken, rich spices, and creamy sour cream for a delightful meal. This easy weeknight dinner is packed with flavor, making it a must-try for tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 can chicken broth
• 1 can diced tomatoes
• 1 onion
• 2 red bell peppers
• 3 chicken breasts
• 4 tsp sweet paprika
• 1 tsp hot paprika
• 1/2 tsp ground Caraway seed optional
• salt to taste
• black pepper to taste
• 1 T + 2 tsp olive oil
• 1 cup sour cream

Equipment

• Cutting Board
• Large Pot
• Wooden Spoon
• Saucepan
• Mixing Bowl
• Frying Pan
• Skillet

Method

 

1. Start by placing the chicken broth in a small pan over medium heat. Bring it to a simmer and let it reduce to about three-quarters of a cup. This concentrated broth will enhance the flavor of your dish.
2. While the broth is simmering, drain the canned tomatoes in a colander, allowing any excess liquid to escape. You can save the juice for future recipes or freeze it for later use.
3. Next, chop the onion and red bell peppers into roughly one-inch pieces. This size allows them to cook evenly while still maintaining some texture in the finished dish.
4. Prepare the chicken breasts by trimming away any visible fat. Cut them into large cubes, roughly one inch in size. This ensures even cooking and allows the spices to permeate the meat.
5. Season the chicken cubes generously with 1 tsp. sweet paprika, salt, and fresh-ground black pepper to taste. This initial seasoning step is crucial for building flavor.
6. In a large non-stick frying pan, heat 1 T. olive oil over medium-high heat. Once hot, add the chicken cubes and cook until nicely browned on all sides, about five minutes. You want them to be just cooked through, so keep an eye on them.
7. Remove the chicken from the pan and set it aside on a plate. In the same pan, add another 2 tsp. olive oil along with the chopped onions. Sauté the onions for about four minutes or until they become translucent and fragrant.
8. Add the remaining sweet paprika, hot paprika, and optional ground caraway seed to the onions. Stir and cook for about one minute, allowing the spices to bloom and release their flavors into the oil.
9. Now, toss in the red bell peppers and cook them until they begin to soften, which should take about four minutes. Add the drained tomatoes and cook for an additional two minutes, stirring gently.
10. Once the vegetables are cooked through, pour in the reduced chicken broth and let it bubble for two to three minutes until hot. This will create a flavorful sauce that ties everything together.
11. Return the browned chicken to the skillet along with any juices that have accumulated. Reduce the heat to low and let everything simmer for about two to three minutes, just to warm the chicken through.
12. Turn off the heat and let the mixture sit for a minute or two. This step is crucial to prevent the sour cream from curdling when you add it.
13. Take a few tablespoons of the hot liquid from the skillet and mix it with the sour cream in a bowl to temper it. Stir until combined, then fold the sour cream mixture back into the skillet gently. Ensure the mixture has completely stopped simmering before doing this.
14. Serve the Paprika Chicken hot, either in a bowl on its own or over rice or cauliflower rice for a satisfying meal. Enjoy the rich flavors and the warmth it brings!

Notes

• Tip 1: Leftover Paprika Chicken can be stored in an airtight container in the fridge for up to three days. Reheat gently to avoid boiling.
• Tip 2: While freezing the entire dish isn't recommended due to the sour cream, you can freeze the chicken and sauce separately. Just reheat gently when you're ready to serve.
• Tip 3: Consider serving Paprika Chicken over quinoa, couscous, or even pasta for a different twist.
• Tip 4: Incorporate some fresh spinach or kale towards the end of cooking for extra nutrients and color.
• Tip 5: If you enjoy heat, try adding a pinch of cayenne pepper or red pepper flakes to the dish for an extra kick.
• Tip 6: Substitute the chicken with chickpeas or tofu for a vegetarian version that’s just as satisfying.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.