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Paprika Chicken Stew

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
12 servings
Lunch Dinner
Paprika Chicken Stew
Ingredients
  • 1/3 cup all-purpose flour
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 6 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 1 1/2 cups sour cream
  • 1 tablespoon paprika
  • 1 teaspoon cornstarch
Instructions
1
Combine flour, paprika, salt, and pepper on a flat surface to create a shallow layer. Dip chicken pieces into the mixture to evenly coat them.
2
Heat vegetable oil in a heavy cooking vessel over medium heat. Cook and stir the chicken pieces in the hot oil until they turn a uniform brown color, approximately 5 minutes. Remove the chicken pieces with a slotted spoon to a separate container, reserving the oil and any resulting drippings in the cooking vessel.
3
Cook and stir the onion and garlic in the reserved oil and drippings until they become tender, around 5 minutes. Return the chicken pieces to the cooking vessel. Pour chicken stock over the combined chicken mixture, stirring until it's fully incorporated.
4
Bring the chicken stock to a rolling boil, then reduce the heat to medium-low and place a lid on top of the cooking vessel. Simmer the mixture at this temperature until the chicken is fully cooked, taking around 5 to 8 minutes.
5
Mix sour cream, an additional teaspoon of paprika, and cornstarch together in a small bowl. Stir this mixture into the chicken mixture and continue to cook until it reaches a hot temperature, approximately 2 to 3 minutes.