Chicken Paprikash

By barbell

Ingredients

• 1/4 cup(s) canola oil
• 1 large onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 3 large garlic cloves, thinly sliced
• 1/4 cup(s) sweet Hungarian paprika, plus more for sprinkling
• 1.5 teaspoon(s) caraway seeds, ground
• 3 tablespoon(s) all-purpose flour
• 6 cup(s) chicken stock or low-sodium broth
• 2 bay leaves
• 2 thyme sprigs
• Salt and freshly ground pepper
• 2 pound(s) skinless, boneless chicken breasts, cut into 1-inch pieces
• 1/2 cup(s) fat-free sour cream

Preparation

Step 1

In a large enameled cast-iron casserole or Dutch oven, heat oil until shimmering. Add onion, bell peppers, and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add paprika, caraway, and flour and cook, stirring, 2 minutes. Add stock, bay leaves, and thyme sprigs, season with salt and pepper, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until peppers are very tender and sauce is thickened, about 1 hour.

Add chicken to sauce and cook over high heat until just white throughout, about 6 minutes. Discard bay leaves and thyme sprigs. Spoon chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.