Spicy Hungarian-Style Chicken Paprikash - Quick & Easy
Looking for a hearty soul-warmer? This spicy, Hungarian-style chicken paprikash brings the spirit of the Puszta straight to your kitchen. As a little cook, I love how the flavors of sun-ripened vegetables and tender meat meld in the pan. We skip the fuss and rely on fresh, high-quality ingredients for an unparalleled experience. Preparation is child's play and guaranteed to succeed, even when you're short on time. The dish stands out with its combination of the fine sweetness of the bell pepper and a savory, almost creamy consistency that makes every bite a pleasure. Grab your apron and let's whip up this wonderful, healthy skillet dish together – you'll love it!
Ingredients
Preparation
Rinse the chicken breast (200 g) thoroughly under cold water, pat dry, and cut into bite-sized cubes.
Finely dice the onion (1) and press or finely mince the garlic clove (1).
Wash the red bell pepper (2), remove the seeds, and cut into small, fine strips.
Heat the olive oil (1 EL) in a pan and sear the chicken cubes until golden brown, then remove from the pan.
In the same pan, sauté the diced onions until translucent, then add the bell pepper strips and garlic and briefly sauté.
Sprinkle the paprika powder (1 EL) over the vegetables, stir briefly, and immediately deglaze with the vegetable broth (100 ml) so nothing burns.
Add the meat back into the pan and let everything simmer over medium heat for about 10 minutes, until the peppers are soft and the sauce has thickened slightly.
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Nutrition Information
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