Chicken Paprikash 'In a Hurry' Recipe

Chicken Paprikash 'In a Hurry'
Submitted By: Taz


4 Boneless/Skinless Chicken Breasts (apx 2lbs) - cut into 1 inch cubes
1 Large Onion - radial sliced or rough chopped
2 cloves Fresh Garlic - minced
¾ Cup Chicken Stock
1 Cup Sour Cream
2 Tbs Un-Salted Butter - can substitute vegetable or olive oil 
3Tbs - ¼ Cup Hungarian Sweet Paprika
Kosher Salt to taste
Fresh Ground Black Pepper to taste
¼ Cup Fresh Parsley - fine chopped
1 Green or Red Bell Pepper - seeded and sliced thin

  1. Cube chicken and place in a large zip-top bag - Add paprika and work until chicken is well coated all over - Set aside
  2. Heat butter in a large skillet over medium-high heat - Add onion. garlic, (bell pepper if using) and salt and pepper to taste - Sweat vegetables until onions are golden brown
  3. Add paprika coated chicken to skillet and sear on all sides (make sure that you don't burn the paprika - it becomes bitter)
  4. Add chicken stock and bring to a simmer - Allow to simmer for 2 - 3 minutes
  5. Place sour cream to a small bowl and temper by adding a few spoonfuls of cooking liquid (one at a time) to the sour cream mixing after each spoonful until the sour cream is very warm
  6. Add tempered sour cream to pan and mix to combine - Return to a simmer
  7. Allow to simmer until sauce reduces and reaches the consistency of a thin gravy (sauce will continue to thicken as it cools)
  8. Remove from heat - Add parsley if using and thoroughly combine
  9. Serve immediately over egg noodles or rice

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