Chicken Paprika
(updated on Feb 13, 2008)
If you are hungry, try Hungary’s traditional dish!
4 Boneless, skinless chicken breasts
3 Tbsp olive oil
2 Ontario greenhouse peppers, cut in strips (any colour)
1 Small onion, sliced
5 Cloves garlic, chopped
5 Tbsp sweet paprika
½ Tsp hot paprika
2 Cups chicken broth
2 Ontario greenhouse tomatoes, chopped
1 Tbsp tomato paste
Salt and pepper to taste
Flour for dredging
Season your chicken breasts with salt and pepper, and dredge in the flour. In a large frying pan, heat oil over medium high heat. Brown chicken on both sides. Remove chicken from pan and set aside.
Lower heat and add Ontario greenhouse peppers, onion, and garlic. Sautee for a few minutes. Reduce heat to low and add both paprikas. Stir in well, and cook for 2 minutes. Add chicken broth, Ontario greenhouse tomatoes and tomato paste. Stir and bring up to a simmer. Add the chicken back to the pan and simmer, covered, for 12 minutes.
Serve over egg noodles and enjoy.
4 Boneless, skinless chicken breasts
3 Tbsp olive oil
2 Ontario greenhouse peppers, cut in strips (any colour)
1 Small onion, sliced
5 Cloves garlic, chopped
5 Tbsp sweet paprika
½ Tsp hot paprika
2 Cups chicken broth
2 Ontario greenhouse tomatoes, chopped
1 Tbsp tomato paste
Salt and pepper to taste
Flour for dredging
Season your chicken breasts with salt and pepper, and dredge in the flour. In a large frying pan, heat oil over medium high heat. Brown chicken on both sides. Remove chicken from pan and set aside.
Lower heat and add Ontario greenhouse peppers, onion, and garlic. Sautee for a few minutes. Reduce heat to low and add both paprikas. Stir in well, and cook for 2 minutes. Add chicken broth, Ontario greenhouse tomatoes and tomato paste. Stir and bring up to a simmer. Add the chicken back to the pan and simmer, covered, for 12 minutes.
Serve over egg noodles and enjoy.
