I don’t know about you, but when I see a sauce that calls for roasted red peppers, I know I’m going to like it. I came across a few recipes for Chicken Paprikash, but wanted a super simple version that would still pack a wallop of flavor. Although with a bit of sour cream, this recipe isn’t strictly paleo, cheating a teensy bit now and then keeps me in line overall. And it was completely worth it, because this creamy, spicy, peppery dish is so very delicious.
adapted from ask georgie
2 large yellow onions, chopped
1 1/4 pounds skinless chicken breast
Kosher salt and freshly ground pepper
1 tablespoon ghee or other cooking oil
2 tablespoons sweet Hungarian paprika
1/8-1/4 teaspoon cayenne pepper, depending on heat preference
1 can (14.5 oz.) diced tomatoes, drained
1 jar (12 oz.) roasted bell peppers, drained and chopped
1/2 cup chicken broth
1/2 cup sour cream
Season the chicken with 1 tablespoon paprika, plus salt and fresh-ground black pepper to taste. Heat a large deep saute pan and melt ghee or oil over medium heat. When hot, add the chicken and cook 4-5 minutes until just browned. Remove chicken from the pan and set aside. Add onion to the pan and cook, stirring occasionally, for about 8 minutes or until they are lightly browned. Add the remaining paprika, cayenne, and chicken broth, and scrape the bottom of the pan to dissolve browned bits from the bottom. Add the chicken back to the skillet, and stir in the tomatoes and peppers. When mixture starts to boil, reduce heat to low and cover. Simmer for 20 minutes. Turn off heat and let the dish cool for a few minutes before stirring in the sour cream.
Serve on its own as a stew, or traditionally over noodles, rice or with potatoes.