Name: Paprika Chicken Stroganoff Recipe
Total time: 35 min
Yield: 6
Cuisine: Russian

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This paprika chicken stroganoff made with every day ingredients is hearty, simple, quick and downright delicious. 

How to make Paprika Chicken Stroganoff Recipe

Mels Kitchen Cafe

Crawler

Russian

<p>This paprika chicken stroganoff made with every day ingredients is hearty, simple, quick and downright delicious. </p>

Boneless skinless chicken breasts,  chicken thighs or a combination of both,  cut into bite sized pieces

Sweet paprika or regular paprika

Salt

Black pepper

All purpose flour

Olive oil,  plus more as needed

Medium yellow onion,  diced

White button mushrooms or baby bella mushrooms,  sliced

Cloves garlic,  finely minced

Low sodium chicken broth

Tomato paste

Bay leaf

Plain yogurt,  creme fraiche,  or sour cream

Hot cooked egg noodles,  for serving

Fresh,  chopped parsley for garnish

In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.

step 1

Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesnt need to be cooked all the way through. Scrape the chicken onto a plate and set aside.

step 2

Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.

step 3

Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.

step 4

Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

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Paprika Chicken Stroganoff Recipe

About Paprika Chicken Stroganoff Recipe:

Ingredients for Paprika Chicken Stroganoff Recipe

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