Chicken Paprikash with Vegetables

Ingredients

2 tbsp vegetable oil

3 large potatoes, cut into medium sized pieces

1 onion, sliced roughly

2 carrots, roughly chopped

1 pepper, roughly chopped

1 zucchini, cut into medium sized pieces

4 chicken thighs (boneless, skinless)

1 tbsp sweet paprika

1 tsp smoked paprika

1 tbsp flour

300 ml chicken stock

60 g sour cream

parsley, thyme, salt, pepper, garlic powder

Directions

Heat oil in a large skillet. Add chicken to the pan, salt and pepper one side while it cooks for 4-5 minutes then flip, season the other side and cook for another 3-4 minutes until brown. Remove to a plate and set aside.

Reduce the heat to medium, add the vegetables and saute for 6-7 minutes, moving them around so they do not stick until they start to color.

Add the chicken back into the skillet, stir in the flour, garlic powder, and both sweet and smoked paprika, and let cook for 60 seconds then add the chicken stock and turn the heat down to low. Let simmer for 15-20 minutes until the vegetables are fork tender and the liquid has reduced somewhat.

Turn the heat off and stir in the sour cream and either cook for 2-3 minutes more or add a little water to adjust to the consistency you prefer then taste and adjust seasoning, top with herbs, and serve hot over rice, bread, or noodles.

Print Options:

Chicken Paprikash with Vegetables