Chicken Paprikash (Paprika Chicken)

(Makes 4 servings, recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn.)

Ingredients:
1 can (14.5 oz.) chicken broth, simmered to reduce to 3/4 cup (or start with 1 1/2 cups homemade chicken stock)
1 can (14.5 oz.) diced tomatoes, drained until fairly dry
1 large onion, chopped in fairly big pieces
1 jar (12 oz.) roasted red peppers, drained well and cut into pieces about 1 - 2 inches square)
2 large boneless, skinless chicken breasts, pounded to an even thickness and cut into cubes about 1 1/4 inches
1 tsp. + 1 T sweet paprika (I use Szeged Sweet Paprika)
salt and fresh-ground black pepper (to taste, for seasoning chicken before browning)
2 tsp. + 1 tsp. olive oil (or slightly more if you don't use a non-stick pan)
1 tsp. hot paprika, sometimes called sharp paprika (I use Szeged Hot Paprika)
1/2 tsp. ground Caraway seed (optional)
3/4 cup reduced-fat sour cream (more or less to taste)

Instructions:
Put the chicken stock or broth into a small pan and simmer over medium heat until it's reduced to 3/4 cup. Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you'd like.) Drain the roasted red peppers into another colander.

Cut onions into fairly large pieces, at least an inch square. Cut drained red peppers into pieces about 1 1/2 inches square.

Trim the chicken breasts until all the visible fat is gone. (I save the scraps to make homemade chicken stock). Pound chicken with a meat mallet or something heavy until they're an even thickness, about an inch thick. Cut chicken into large cubes (about 1 1/4 inches square). Season the chicken cubes with 1 tsp. sweet paprika plus salt and fresh-ground black pepper to taste.

Heat 2 tsp. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5-7 minutes. Remove chicken to a plate. Add the other tsp. of olive oil and the onions and cook until unions are browned, about 4 minutes. Add the 1 T sweet paprika, the hot paprika, and the ground caraway seed (if using) and cook about 1 minute more.

Add the tomatoes and peppers and cook about 2 minutes. Add the reduced chicken stock and cook 2-3 minutes (until the stock is bubbling hot.) Then add the browned chicken cubes and any juice that's accumulated on the plate), turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.

Turn off the heat and let the mixture sit for a minute or two. (This is VERY IMPORTANT so it's not so hot that the sour cream will curdle. The mixture should have completely stopped simmering when you add the sour cream.) Add the sour cream and stir gently to combine.

Serve hot. This is great with rice or noodles to soak up the juice, but I also like it just served in a bowl like a stew. I wouldn't recommend freezing for this recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don't let it boil.)



This printable recipe from KalynsKitchen.com.