Creamy Paprika Chicken (Print Version)
# Ingredients:
01 -
Cooking oil for frying.
02 -
Pepper as much as you want.
03 -
Salt whenever you think it needs it.
04 -
2 teaspoons fresh or dried oregano.
05 -
1 teaspoon dried thyme.
06 -
2-3 tablespoons sweet paprika powder.
07 -
200ml cream.
08 -
100ml milk.
09 -
200ml broth.
10 -
1 tablespoon flour.
11 -
2 tablespoons tomato paste.
12 -
1 garlic clove.
13 -
2 big onions.
14 -
2 red bell peppers.
15 -
600g chicken breast.
# Instructions:
01 -
Simmer everything for a bit. Add your paprika and all the herbs right at the end when it’s about to be done.
02 -
Toss the chicken back in, sprinkle in flour, and pour in the broth, cream, and milk. Give it all a good stir.
03 -
Get your onions and garlic sizzling. Throw in the tomato paste and bell pepper; let them soften while you keep stirring.
04 -
Let the chicken sizzle with oil and paprika powder till it goes golden. Take it out for now so it doesn’t dry out.
05 -
Chop garlic and onions. Dice the chicken. Slice or chop the peppers however you like.
# Notes:
01 -
Tastes awesome with rice or pasta.
02 -
No shortcuts or instant mixes in here.
03 -
Don’t cook the chicken forever—just long enough, so it stays juicy.