Classic Chicken Paprika

By McLean

Ingredients

• 1-1/2 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs, cut into one inch cubes
• 2 teaspoons olive oil
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoon flour
• 2 tablespoons paprika
• 1 cup chicken stock
• 1 can (14.5 oz.) petite diced tomatoes
• 1/3 cup sour cream
• Hot cooked noodles (optional)
• Chopped fresh parsley (optional)

Details

Servings 1
Preparation time 5mins
Cooking time 10mins
Adapted from mccormick.com

Preparation

Step 1

In medium bowl, toss chicken with salt and pepper.

In a large nonstick skillet, heat oil over medium. Add the onions; cook, stirring often, 3 to 4 minutes. Add the flour and paprika, stir 1 minute to blend. Whisk in the stock; ad the tomatoes. Reduce heat to medium-low; cover. Simmer, stirring often, until flavors meld, about 15 minutes.

Add the chicken; cook, stirring often, until the sauce thickens and the chicken is cooked through, 8 to 10 minutes. Let cool 5 minutes, then stir in the sour cream. Season.

While the chicken is cooking, bring a large pot of water to a boil, Salt the water, add the noodles and cook to al dente; drain. Divide among plates. Top with the paprikas and parsley.