Chicken Paprika

Recipe View 5 mins In a shallow dish, combine the flour, 2 tablespoons of paprika, salt, and pepper. Dredge the chicken pieces in the mixture, ensuring they are evenly coated. (Prep time: 5 minutes)

Recipe View 7 mins Heat the vegetable oil in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides. Remove the chicken from the skillet with a slotted spoon and set aside. (Cook time: 5-7 minutes)

Recipe View 6 mins Add the chopped onion to the skillet and cook in the remaining oil and chicken drippings until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. (Cook time: 6 minutes)

Recipe View 9 mins Return the chicken to the skillet. Pour in the chicken stock and stir in the tomato paste until well combined. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the chicken is cooked through and tender. (Cook time: 8-10 minutes)

Recipe View 3 mins In a small bowl, whisk together the sour cream, 1 teaspoon of paprika, and cornstarch. Stir the sour cream mixture into the skillet with the chicken. Cook, stirring constantly, until the sauce is heated through and slightly thickened, but do not boil. (Cook time: 2-3 minutes)

Recipe View Serve hot over egg noodles, rice, or with crusty bread. Garnish with a dollop of sour cream and a sprinkle of fresh paprika, if desired.