Chicken Paprikash
Recipe from Food & Wine

Low-fat chicken breasts stay juicy and delicious in the velvety, zesty sauce for this healthy Hungarian chicken dish.


John Kernick

by 3  people


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Servings: 8
Prep Time: 1 hr
Total Time: 1 hr 30 mins
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Ingredients
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    1/4  cup 
    canola oil
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    1   
    large onion, thinly sliced
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    2   
    red bell peppers, thinly sliced
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    3   
    large garlic cloves, thinly sliced
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    1/4  cup 
    sweet Hungarian paprika, plus more for sprinkling
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    1 1/2  teaspoons 
    caraway seeds, ground
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    3   tablespoons 
    all-purpose flour
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    6   cups 
    chicken stock or low-sodium broth
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    2   
    bay leaves
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    2   
    thyme sprigs
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    Salt and freshly ground pepper
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    2   pounds 
    skinless, boneless chicken breasts, cut into 1-inch pieces
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    1/2  cup 
    fat-free sour cream

Directions
1.
In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
2.
Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
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