Chicken breast paprikash with tomatoes

Tip: tap a step to mark it as done.

1. Dice the onions and sauté them in the butter in a pot until golden.

   

2. Add the sweet paprika and stir constantly to combine it with the butter.

   

3. Cut the chicken breasts into thick chunks and add them to the onion mixture. Season with salt and pepper and cook for 5–7 minutes.

   Tip: Use any cut of chicken for paprikash; just remove the skin and excess fat.

   

4. Blanch and peel the tomatoes, then cut them and the bell pepper into large dice.

   

5. Add the vegetables to the pot, stir, and pour in the broth. Bring to a boil, cover the pot, reduce the heat to the lowest setting, and simmer for about 50 minutes.

   

6. Mix the sour cream with the flour, then stir it into the sauce.

   

7. Stir thoroughly and cook uncovered for another 7–10 minutes. Serve with a side of your choice.

   

Tip: Paprikash reheats well the next day—the sauce thickens in the refrigerator, so thin it with a tablespoon or two of water and reheat slowly.

This recipe was translated from the Slovak original: Kurací paprikáš z pŕs so smotanou a paradajkami