Chicken in Creamy Paprika Sauce - Paprika Chicken Stew
Recipe for an easy, creamy paprika stew with chicken — chicken in creamy paprika sauce.
Servings 4 people
Ingredients
- 600 g chicken, cut into strips
- 180 g bacon, diced
- 250 g mushrooms, sliced or quartered
- 1 red pepper, cut into strips
- 2 carrots, sliced
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 1 tin chopped tomatoes
- 3 tbsp tomato purée
- 2 tbsp sweet paprika
- 250 ml stock (chicken or vegetable)
- 250 ml whipping cream (38% fat)
- Salt and pepper
- A little oil, if needed
- Parsley, to garnish
- Rice, mashed potato or pasta, to serve
Instructions
- Heat a little oil in a large frying pan and fry the bacon until golden but not crisp. Set it aside on a plate.*If your bacon is very fatty, simply leave out the oil.
- In the same pan, fry the chicken until lightly golden. Season with salt and pepper. Set it aside with the bacon.
- Fry the mushrooms in the same pan until lightly browned, adding a little more oil if needed.
- Add the onion and garlic and fry for a couple of minutes, before adding the red pepper and carrots.
- Return the chicken and bacon to the pan, add the paprika and heat through for about a minute.
- Add the tomato purée and let it cook for about a minute, before adding the chopped tomatoes, stock and cream.
- Let the stew simmer over low to medium heat for about 10-15 minutes, stirring now and then.
- Season to taste with salt and pepper, and serve your paprika stew with rice, pasta or some really good mashed potato.