Ingredients Jump to Instructions ↓

  1. 0 1/4 cup(s) canola oil 1 large onion , thinly sliced 2 red bell peppers , thinly sliced 3 large garlic cloves , thinly sliced 1/4 cup(s) sweet Hungarian paprika , plus more for sprinkling 1 1/2 teaspoon(s) caraway seeds , ground 3 tablespoon(s) all-purpose flour 6 cup(s) chicken stock or low-sodium broth 2 bay leaves 2 thyme sprigs Salt and freshly ground pepper 2 pound(s) skinless, boneless chicken breasts , cut into 1-inch pieces 1/2 cup(s) fat-free sour cream

Instructions Jump to Ingredients ↑

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


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