Creamy Paprika Chicken and Peppers (Print version)
Sweet paprika colors a mellow sauce around chicken thighs and red peppers.
# Ingredients:
Ingredients
01 -
600 g boneless chicken thighs
02 -
2 red bell peppers
03 -
1 onion
04 -
2 garlic cloves
05 -
2 tbsp olive oil
06 -
2 tsp sweet paprika
07 -
1 tbsp tomato paste
08 -
200 ml chicken stock
09 -
120 g sour cream
10 -
½ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
Refrigerate leftovers within two hours and use within three days. Reheat gently until steaming hot throughout, stirring and adding a little water if needed.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.