This rich and creamy chicken paprikash recipe is a healthier take of the beloved Hungarian dish. This take on the dish still has all the flavors you love in the classic.
- 2 tablespoons avocado oil, or grapeseed oil (or other neutral flavored oil)
- 1 medium yellow onion, diced
- 2 tablespoons Hungarian sweet paprika
- 1.5 pounds boneless skinless chicken breast, cut into bite sized pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour , or 1/4 teaspoon xanthan gum for low carb option
- 1 bell pepper, orange, red, or yellow, diced
- 14.5 ounces canned diced tomatoes, (I used organic)
- 1/2 cup chicken bone broth, or chicken stock
- 1/2 cup sour cream, (I used light)
- 1/8 cup flat leaf parsley, finely chopped
- 2 cups cooked whole grain rice, (1 cup uncooked = 2 cups cooked)
Heat oil over medium heat in a large, deep skillet. Add onion and cook for 2-3 minutes.
Add paprika, stir, and cook 2 more minutes, stirring often to assure that the paprika doesn’t burn.
Sprinkle salt and pepper over chicken and add to pan; cook, stirring occasionally, chicken is lightly browned on all sides. Stir in flour and cook for 1 minute.
Slowly whisk in chicken stock. Don’t pour it in at once or your sauce won’t thicken! After stock is incorporated, add in tomatoes and peppers. Reduce heat to medium-low and lightly simmer (covered) for 15 minutes, stirring occasionally.
In the last minute, stir in sour cream. Once thoroughly heated through, serve hot paprikash over rice and garnish with chopped parsley.