Chicken paprikash
2
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Inspired by the classic Hungarian stew, this creamy, paprika-infused chicken and mushroom dish is an easy family-friendly option. This dish is so versatile – you can also serve it alongside rice or mashed veg, or use it as a pie filling. Just remember to adjust the SmartPoints. To freeze: Store the remaining paprikash in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat over a low heat on the hob, until piping hot throughout.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Chicken breast, skinless, raw
750 g
Red onion
2 small
Green pepper
2 medium
Paprika
3 tablespoon(s), level
Plain White Flour
30 g
Chicken stock cube(s)
2 cube(s)
Mushrooms
450 g
Reduced fat soured cream
200 ml
Dill, Fresh
4 tablespoon(s)
Instructions
1
Mist a large flameproof casserole with cooking spray and set over a high heat. Season the chicken, then fry it in batches for 3 minutes on each side, until browned all over. Transfer the chicken to a plate and set aside.
2
Mist the casserole again, then fry the onions and peppers, covered, over a medium heat for 8-10 minutes, until softened and lightly browned. Add the paprika and flour and cook, stirring constantly, for 1 minute. Gradually add the stock and cook, stirring, until the mixture bubbles and thickens slightly. Stir in the mushrooms and simmer for 3 minutes. Return the chicken to the casserole, reduce the heat and simmer for 5 minutes, covered, until the chicken is cooked through.
3
Stir through the soured cream and dill. Bring to a gentle simmer, then remove from the heat.
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