Waiter, there is too much pepper on my paprikash.
Tell me you know that line – forget where it’s from? Add Billy Crystal and a weird accent, and you guessed it: When Harry Met Sally. If you’re like me, you’ve always wondered what exactly is paprikash?
Paprikash is an eastern European dish that usually consists of fried chicken, sour cream and a lot of paprika. This recipe is a lighter one with strips of chicken breast, chickpeas and coconut milk, but of course, all the paprika stayed. What’s nice about this dish is you can serve it over rice or potatoes and still get all the flavor without the spice. It also reheats beautifully.
Pin this pic now and recreate this dish next week!
Recipe adapted from Vikalinka.
- Cut chicken breast in strips and season with salt and pepper.
- In a large pan sear chicken strips in olive oil until just sealed but not completely cooked, approximately for 5-7 minutes. Remove from pan.
- Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove from pan and set aside.
- Reduce the heat to low and add chopped onion. Cook for 10 minutes until soft, add garlic and continue cooking for 1 minute.
- Add paprika and flour, stir to combine until you have a red paste.
- Slowly whisk vegetable stock in until the paste is completely blended into it.
- Add diced tomatoes.
- Return chicken to the pan and add chickpeas.
- Bring to a boil, then turn the heat down, cover with a lid and simmer for 20 minutes.
- After 20 minutes uncover your chicken paprikash, stir in coconut cream, add red peppers and take off the heat immediately.
- Taste and add more salt if necessary.
- Serve sprinkled with chopped flat leaf parsley and steaming rice.