Chicken Paprikash

My all-time favorite dish! I say that a lot, don’t I? I can’t help it – I enjoy the food. Chicken Paprikash is originated in Hungary but since Bosnian cuisine is influenced by surrounding countries, I can say with confidence that our cuisine is the best cuisine on the planet! No wonder Bosnia is called the Little Europe. This stew dish cooks up quickly, it’s uncomplicated and unpretentious. Every household makes it just a little different by adding their own spices and tweaking the method but it all cooks down to one tasty, savory dish that pleases everyone. I just had to take this recipe from my archives, refresh it and introduce it to you again.

Ingredients:
Serves 4

2 Chicken breasts
1 large Onion, chopped
1 small Green Bell Pepper sliced
1 small Red Bell Pepper, sliced
1 clove Garlic, diced
1 tablespoon Sweet Paprika, preferably Hungarian
½ teaspoon Crushed Red Pepper Flakes
1 (8 oz) can Tomato Sauce
1 cup Chicken Broth
1 tablespoon Sour Cream
1 tablespoon Flour
1 tablespoon dried Basil
2-3 tablespoon Oil
Salt and Black Pepper to taste

Directions:

Cut chicken into strips. Heat the oil in a large sauté pan over medium-high heat. Add chopped onions and cook, stirring occasionally, until translucent for 3-4 minutes.

Place chicken strips in the pan with onions and season with salt, pepper, and paprika. My secret ingredient is using Vegeta instead of salt, Croatian all purpose seasoning you can find at most Italian groceries as well as the Meijer stores.

Let the chicken cook until done, about 20 minutes, stirring occasionally. Add garlic and sliced peppers. Cook 10 minutes or until peppers are softened but not overcooked. Look, Baylie is ready to sample. How cute is she?

Back to chicken: Sprinkle the chicken and peppers with flour and stir to combine. Add tomato sauce, broth, basil, and red pepper flakes. Simmer on low heat for 10 minutes or until sauce thickens. Stir in sour cream.

Serve over potatoes, dumplings, rice or pasta.