Start by heating the olive oil in a large fry pan over medium heat. You want it hot enough to sauté the ingredients but not smoking. Once heated, carefully add the sliced onion and capsicum. Sauté these for about five minutes or until they become tender and slightly translucent, releasing their sweet aromas into the air.
Next, add the diced chicken to the pan. Cook it thoroughly, stirring occasionally, until it’s sealed on the outside. It doesn’t need to be browned; just ensure it loses its raw appearance. This should take about five to seven minutes.
Once the chicken is sealed, it’s time to add the canned tomatoes and chicken broth. Stir everything together, making sure to scrape up any bits stuck to the bottom of the pan. This will add extra flavor to your dish.
Now, sprinkle in the paprika and garlic powder. Stir well to combine, allowing the spices to coat the chicken and vegetables. The vibrant color of the paprika should start to deepen as it mingles with the other ingredients.
Allow the mixture to simmer gently for about 15 minutes. Keep an eye on it, stirring occasionally. You’ll know it’s ready when the chicken is cooked through and tender, and the sauce has thickened slightly.
Once the chicken is cooked, reduce the heat to low and stir in the sour cream. This will enrich the sauce, making it creamy and delicious. Heat it through but avoid boiling, as that might curdle the sour cream.
Now is the moment to taste your Chicken Paprikash and season it with salt and pepper according to your preference. This step is crucial to elevate the dish and ensure all the flavors shine.
Once seasoned to perfection, remove the pan from the heat and let it sit for a couple of minutes. This will allow the flavors to meld together even more.
Finally, serve your Chicken Paprikash over a bed of egg noodles, steamed rice, or alongside baked mashed potatoes for a comforting meal. Enjoy it with loved ones, and dive into the deliciousness that you’ve created!
