Chicken Saute with Peppers
Submitted by 99nine99
Hungarian-inspired chicken sauteed with charred red peppers, smoky paprika, and a velvety sour cream sauce. A cozy 30-minute dinner with deep, warming flavors.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThink of this as chicken paprikash’s laid-back cousin.
Chicken pieces get browned in butter and oil, then braised gently with onions, a generous hit of paprika, and chicken broth until tender.
The charred red bell peppers are the real highlight: grilled until blistered and smoky, peeled, and stirred in at the end.
A swirl of sour cream (or yogurt if you prefer) finishes the sauce into something silky and rich.
Serve this over egg noodles or with crusty bread to soak up every drop.
Kitchen Tips
- Char the peppers under the broiler if you don’t have a grill; they’ll blister in about 5 minutes
- Use Hungarian sweet paprika for the most authentic flavor, or smoked paprika for extra depth
- Reduce the sauce to a syrupy glaze before adding the cream so it thickens properly
- Stir in the sour cream off the heat to prevent it from curdling
Ingredients
Directions
Grill the peppers, skin-side up, until charred and blistered.
Leave until cool enough to handle and then discard the seeds, peel off the skin and slice the flesh.
Lightly brown the chicken in the oil and butter. Remove.
Cook the onion in the pan for 2 minutes, and then stir in the paprika for 1 minute.
Stir in half of the stock, bring to the boil and then add the chicken.
Cover and cook gently until tender.
Remove the chicken and keep warm.
Reduce the cooking juices to a syrupy glaze.
Stir in the tomato purée and the remaining stock.
Boil and then add the chicken peppers and seasoning.
Pour over the cream or yogurt and heat through.
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