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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
