Creamy Paprika Chicken and Peppers

Sweet paprika colors a mellow sauce around chicken thighs and red peppers. Sour cream is stirred in at the end for a smooth finish without boiling.

Ingredients

• 600 g boneless chicken thighs
• 2 red bell peppers
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tsp sweet paprika
• 1 tbsp tomato paste
• 200 ml chicken stock
• 120 g sour cream
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Cut chicken into 3 cm pieces. Slice peppers into strips and onion thinly; mince garlic. Pat chicken dry and season with half the salt and all the pepper.
2. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Brown chicken in two batches for about 5 minutes total, turning as needed. Transfer to a plate; it will finish cooking in the sauce.
3. Add remaining oil, onion and peppers to the skillet. Cook over medium heat for 7–8 minutes until beginning to soften. Stir in garlic, paprika and tomato paste for 30 seconds, taking care not to burn the paprika.
4. Pour in stock and scrape up browned bits. Return chicken and its juices, add remaining salt, and simmer gently for 10–12 minutes until peppers are tender and the thickest chicken pieces reach 74°C / 165°F.
5. Put sour cream in a bowl and gradually whisk in three spoonfuls of hot cooking liquid. Reduce heat to low and stir this mixture into the skillet. Warm for 1–2 minutes without boiling.
6. Serve immediately, dividing chicken, peppers and sauce between four plates. Check the largest chicken piece is fully cooked before serving; rice or noodles can be prepared separately if desired.
7. Refrigerate leftovers within two hours and use within three days. Reheat gently until steaming hot throughout, stirring and adding a little water if needed.

Use sweet paprika

Sweet paprika gives warm pepper flavor without much heat. Hot paprika changes the character of the dish and is not an equal substitute for everyone.

Brown in batches

A crowded pan steams the chicken. Brief browning in two batches adds flavor before it finishes in the sauce.

Temper the sour cream

Mixing a little hot liquid into sour cream first helps it blend smoothly. Keep the skillet below a boil after adding it.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve immediately, dividing chicken, peppers and sauce between four plates. Check the largest chicken piece is fully cooked before serving; rice or noodles can be prepared separately if desired.

How should I store leftovers?

Refrigerate leftovers within two hours and use within three days. Reheat gently until steaming hot throughout, stirring and adding a little water if needed.