Chicken Paprika Recipe

Description:

A vibrant and flavorful dish, Chicken Paprika presents a rich tapestry of colors. The chicken pieces are tender and juicy, coated in a luscious, deep red paprika sauce. The sauce itself is thick and creamy, with flecks of green bell pepper and red bell pepper providing a pleasing textural contrast. The subtle heat from the cayenne pepper (optional) adds a delightful kick, while the caraway seeds provide a warm, earthy aroma. The overall appearance is hearty and comforting, promising a delicious and satisfying meal. The glistening sauce clings beautifully to the chicken and the accompanying sides, creating a visually appealing and appetizing presentation.

Ingredients:

• - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 large onion, chopped
• - 2 bell peppers (1 red, 1 green), chopped
• - 2 cloves garlic, minced
• - 2 tbsp paprika
• - 1 tbsp sweet Hungarian paprika
• - 1 tsp caraway seeds
• - 1/2 tsp cayenne pepper (optional)
• - 1/4 tsp ground cumin
• - 1/4 tsp ground coriander
• - 1 (14.5 oz) can diced tomatoes, undrained
• - 1 cup chicken broth
• - 1/2 cup sour cream
• - 2 tbsp chopped fresh parsley
• - Salt and black pepper to taste
• - 2 tbsp olive oil

Instructions:

1. 1. Season chicken pieces generously with salt and black pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 6-8 minutes. Remove chicken from skillet and set aside.
2. 2. Add onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. 3. Stir in paprika, sweet Hungarian paprika, caraway seeds, cayenne pepper (if using), cumin, and coriander. Cook for 1 minute, stirring constantly, until fragrant.
4. 4. Return chicken to the skillet. Pour in diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
5. 5. Stir in sour cream and parsley. Season with additional salt and pepper to taste. Simmer for another 2-3 minutes, or until heated through. Do not boil.
6. 6. Taste and adjust seasoning as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce. If it's too thick, add a little more chicken broth.
7. 7. Serve hot over egg noodles, rice, or mashed potatoes. Garnish with extra parsley, if desired.
8. 8. Before serving, let the dish rest for 5 minutes, allowing the flavors to meld. This also allows the sauce to slightly thicken.