Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 chicken breasts (skinless and boneless, sliced in strips)
  • 1 red bell pepper
  • salt and pepper to taste
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 2 tbsp smoked paprika or sweet paprika
  • 3 tbsp flour
  • 375ml/1 1/2 cups chicken stock
  • 400ml/14oz canned diced tomatoes
  • 400ml/14 oz canned chickpeas (drained)
  • 125ml/1/2 cup sour cream or creme fraiche (full fat)
  • flat leaf parsley (chopped)

Instruction

  • Cut chicken breast in strips and season with salt and pepper.
  • In a large pan sear chicken strips in olive oil until just sealed but not completely cooked, approximately for 5-7 minutes. Remove to a plate.
  • Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove to a plate and set aside.
  • Reduce the heat to low and add chopped onion. Cook for 5-7 minutes until soft, add garlic and continue cooking for 1 minute.
  • Add paprika and flour, stir to combine until you have a red paste.
  • Whisk chicken stock in until the paste is completely blended into it. You might want to add 1/2 cup first and whisk, then the rest of the stock to avoid lumps.
  • Add diced tomatoes.
  • Return chicken to the pan and add chickpeas. Bring to a boil, then turn the heat down, cover with a lid and simmer for 20 minutes.
  • After 20 minutes uncover your chicken paprikash, stir in sour cream, add red peppers and take off the heat immediately to avoid sour cream separating.
  • Taste and add more salt if necessary.
  • Serve sprinkled with chopped flat leaf parsley and steaming rice or noodles.