Chicken Paprikash
Ingredients
- 1/8 cup canola oil
- 1/2 large onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 1/2 large garlic cloves thinly sliced
- 1/8 cup sweet Hungarian paprika plus more for sprinkling
- 3/4 tsp caraway seeds grouned
- 1 1/2 tbs flour
- 3 cups chicken stock or broth
- 1 bay leaf
- 1 thyme spring
- salt and pepper
- 1 pound boneless, skinless chicken breast cut into 1/2 inch pieces
- 1/4 cup fat-free sour cream
Instructions
- In a large dutch oven, heat the oil until well simmering. Add the onion, bell peppers and garlic and cook over medium heat, stirring occasionally until just beginning to brown (about 8 minutes). Add the paprika, caraway and flour. Cook, stirring often, for 2 minutes. Add the stock, bay leaves and thyme, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened (about an hour
- Add the chicken to the sauce and cook over high heat until just white throughout (about 6 minutes). Discard the bay leaves and thyme sprigs. Spoon chicken into bowls and top with sour cream. Sprinkle with paprika and serve
Nutrition
Calories: 527kcalCarbohydrates: 11gFat: 10g
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