Buy all ingredients right below the recipe
Ingredients
- 150 g yellow onion
- 600 g skinless chicken breast
- 3 tbsp sunflower oil
- 2 tbsp sweet paprika powder
- 5 pcs whole allspice
- 1 tbsp tomato paste
- 30 g unsalted butter
- 1 pc dried bay leaf
- 1 tbsp plain wheat flour
- 400 ml chicken stock
- 200 ml whipping cream 33%
- Salt
- Ground black pepper
Method
- 1Peel and finely dice the onion. Wash the chicken breast, pat dry, and cut into approx. 2 cm cubes.
- 2Heat 3 tbsp sunflower oil in a medium-sized pot. Sauté the diced onion in it over medium heat for about 3–4 minutes until translucent.
- 3Add the chicken breast cubes and fry everything together for another 6–7 minutes over medium heat.
- 4Now stir in the paprika powder, allspice berries, tomato paste, butter, bay leaf, as well as salt and pepper. Briefly mix everything, dust with plain flour, and roast for another 2–3 minutes, stirring constantly.
- 5Pour in half of the chicken stock (approx. 200 ml) and stir well to prevent lumps. Add the remaining stock, stir again, and simmer over medium heat for approx. 14–15 minutes.
- 6After the cooking time, stir in the whipping cream and gently simmer the paprikash for another 3–4 minutes until the sauce has reached the desired consistency.
- 7Season the finished chicken paprikash again with salt and pepper. Remove the bay leaf and allspice berries. Arrange on plates and serve best with Nockerln, Spätzle, or pasta. Sprinkle with fresh parsley as desired.
