Chicken Paprikash
Chicken Paprikash
Servings: 0
Ingredients
- 2 strips chicken breast boneless skinless
- 1 red pepper , sliced
- 1 onion , chopped
- 1 tbsp chopped garlic
- 2 tbsps paprika smoked
- 3 tbsps flour
- 1 1/2 cups chicken broth
- 1 28 oz cans tomato diced
- 1/2 cup sour cream
- olive oil
- parsley fresh chopped for garnish
- 3 tbsps white wine
- 340 g egg noodles extra broad
Instructions
- Heat some olive oil in a large, deep pan and sear the chicken til no longer pink, then remove from pan and set aside.
- Add the peppers to the pan, turn the heat up to medium high and saute til soft and slightly charred. About 6-8 minutes. Remove the peppers from the pan and set aside.
- Add the onions to the pan, turn the heat down and saute for about 8 minutes.
- Add the garlic to the pan and turn the heat up to medium, saute another 2 minutes.
- Add the wine to the pan and scrape the bottom with a wooden spoon, making sure to scrape up all the little black bits of onion and garlic.
- Add the paprika and flour and stir til the it all clumps up, then add the chicken stock and whisk thoroughly til the flour is fully dissolved.
- Add the tomatoes with juice, bring the pan to a boil, stir in the chicken, cover and reduce heat to medium and simmer for 20 minutes.
- Cook the egg noodles to package instructions, drain and set aside.
- After 20 minutes, remove the paprikash from the heat, stir in the peppers and sour cream then serve over egg noodles.
