Name: Chicken Paprikash
Yield: 8
Ingredients: 1/4 c. canola oil -; 1 large onion -; 2 red bell peppers -; 3 large garlic cloves -; 1/4 c. sweet Hungarian paprika -; 1 1/2 tsp. caraway seeds -; 3 tbsp. all-purpose flour -; 6 c. chicken stock or low-sodium broth -; 2 bay leaves -; 2 thyme sprigs -; Salt and freshly ground pepper -; 2 lb. skinless, boneless chicken breasts -; 1/2 c. fat-free sour cream -

Recipe information

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Ingredients for - Chicken Paprikash

1. 1/4 c. canola oil -

2. 1 large onion -

3. 2 red bell peppers -

4. 3 large garlic cloves -

5. 1/4 c. sweet Hungarian paprika -

6. 1 1/2 tsp. caraway seeds -

7. 3 tbsp. all-purpose flour -

8. 6 c. chicken stock or low-sodium broth -

9. 2 bay leaves -

10. 2 thyme sprigs -

11. Salt and freshly ground pepper -

12. 2 lb. skinless, boneless chicken breasts -

13. 1/2 c. fat-free sour cream -

How to cook deliciously - Chicken Paprikash

1. Stage

In a large enameled cast-iron casserole or Dutch oven, heat oil until shimmering. Add onion, bell peppers, and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add paprika, caraway, and flour and cook, stirring, 2 minutes. Add stock, bay leaves, and thyme sprigs, season with salt and pepper, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until peppers are very tender and sauce is thickened, about 1 hour.

2. Stage

Add chicken to sauce and cook over high heat until just white throughout, about 6 minutes. Discard bay leaves and thyme sprigs. Spoon chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.