Better Chicken and Chickpea Paprikash
Healthier Chicken Paprikash recipe. This lightened up version is made with chicken breasts and chickpeas for extra fibre.
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts skinless and boneless, sliced in strips
- 1 red bell pepper
- salt and pepper to taste
- 1 onion chopped
- 3 garlic cloves minced
- 2 tbsp smoked paprika or sweet paprika
- 3 tbsp flour
- 375ml/1 ½ cups chicken stock
- 400ml/14oz canned diced tomatoes
- 400ml/14 oz canned chickpeas drained
- 125ml/1/2 cup sour cream or creme fraiche full fat
- flat leaf parsley chopped
Instructions
- 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 to a plate.
- Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove to a plate and set aside.
- Reduce the heat to low and add chopped onion. Cook for 5-7 minutes until soft, add garlic and continue cooking for 1 minute.
- Add paprika and flour, stir to combine until you have a red paste.
- Whisk chicken stock in until the paste is completely blended into it. You might want to add ½ cup first and whisk, then the rest of the stock to avoid lumps.
- 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 sour cream, add red peppers and take off the heat immediately to avoid sour cream separating.
- Taste and add more salt if necessary.
- Serve sprinkled with chopped flat leaf parsley and steaming rice or noodles.
Nutrition
Calories: 305kcalCarbohydrates: 15gProtein: 28gFat: 14gSaturated Fat: 4gCholesterol: 89mgSodium: 869mgPotassium: 742mgFiber: 2gSugar: 5gVitamin A: 2820IUVitamin C: 42.3mgCalcium: 58mgIron: 1.8mg
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