Description
This hearty chicken paprika is a creamy comfort dish that can be on your table in as little as 30 minutes.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced into 1/2” pieces (about 2 cups)
- 2 stalks celery, diced into 1/2” pieces (about 1 cup)
- 2 carrots, peeled and diced into 1/2” pieces (about 1 cup)
- 1–1/2 pounds boneless, skinless chicken (breast or thighs) diced into 1/2” pieces (about 4 cups)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3–4 tablespoons sweet Hungarian paprika
- 2/3 cup chicken broth (or 1/3 cup water and 1 teaspoon chicken bouillon add the bouillon when you add the salt)
- 1/4 cup heavy whipping cream
- 1 – 1-1/2 cup sour cream
Instructions
- In a large saute pan over medium-high heat, melt the butter and add the onion, celery, and carrot. Saute for 3-5 minutes until the onions are translucent and the celery and carrots soften but haven’t begun to turn brown.
- Add the diced chicken and arrange the pieces around the bottom of the pan. Saute until all the sides have turned white and begin to turn golden brown.
- Add the kosher salt, pepper, and paprika and cook for 1-2 minutes more, make sure the paprika doesn’t burn as it will come bitter.
- Turn down the heat to medium low, then deglaze the bottom of the pan with the chicken broth. Use a spatula to bring up all the browned bits from the pan and cook for about 5 minutes so the chicken is fully cooked and the flavors have combined.
- Add in the heavy cream and stir to combine.
- Remove the saute pan from the heat and stir in the sour cream until it has created a smooth creamy sauce.
- Taste and add more salt, pepper and paprika as desired.
- Garnish with fresh parsley and serve over rice or noodles.