Buy all ingredients right below the recipe
INGREDIENTS
- 800 g skinless chicken breast
- 600 ml chicken stock
- 160 g bacon
- 200 g peeled onion
- 2 peeled cloves of garlic
- 80 g butter
- 600 ml cream, min. 31%
- 150 g cream cheese
- 50 g vegetable oil
- Lemon juice
- 1 tablespoon tomato paste
- 2 tablespoons sweet paprika
- Freshly ground pepper
- Salt
OPTIONAL FOR SERVING
- Pasta
- Rice
OPTIONAL FOR SEASONING
- Smoked paprika
- Hot paprika
PREPARATION
- 1Cut the meat into 3 cm pieces. Roughly chop the onion and garlic. Cut the bacon into 1 cm wide strips.
- 2In a pan, heat the butter and oil over high heat, add the meat and brown it on all sides. Remove the meat from the pan and set aside. Add the bacon to the pan and cook for 1.5 minutes, stirring occasionally.
- 3Add the onion and garlic and sauté until golden. Add the tomato paste and sauté for 1 minute. Add the sweet paprika, mix, and cook for 20 seconds.
- 4Return the meat to the pan, pour in half of the stock, and using a flat wooden spoon, scrape the bottom of the pan to mix the thick liquid at the bottom with the broth. Pour in the remaining stock and bring to a boil. Reduce the heat by half and let half of the liquid evaporate.
- 5Add the cream, bring to a boil, then add the cream cheese and mix thoroughly. Cook over medium heat for 4 minutes. Add the lemon juice, mix, remove from heat, then season with salt and pepper to taste.
Tip
In addition to sweet paprika, you can season the stew with 1 teaspoon of ground smoked paprika and a pinch of ground hot paprika. Always add ground pepper to the heated fat. Serve chicken paprikash with pasta, rice, or dumplings.
