Chicken Paprikash

Serving Size: 8
Prep Time:
Total Time:


  • 0.25 cup canola oil
  • 2 Pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • freshly ground pepper
  • salt
  • 2 2 thyme sprigs
  • 2 bay leaf
  • 6 cup chicken stock or low-sodium broth
  • 3 Tbsp all-purpose flour
  • 1.5 tsp caraway seeds, ground
  • 0.25 cup sweet Hungarian paprika, plus more for sprinkling
  • 3 large garlic clove, thinly sliced
  • 2 red bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 0.5 cup fat-free sour cream


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

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