Ready In45 min
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Simmering boneless skinless chicken breasts in a spicy-sweet tomato stew is a reliable and delicious path to a quick chicken dinner. Here, the chicken is cooked in a flavorful base of tender vegetables, savory chicken broth, spicy hot paprika and, of course, tomato. Taking cues from chicken paprikash, it’s at once comforting, warming and lively. Fresh dill and sour cream are optional, but they add a cool, tangy lift and herbal brightness, softening the heat and rounding out the stew.
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Yield:4 servings
2 tablespoons extra-virgin olive oil, plus more for serving
2 cups finely diced yellow onion (from about 1 l…
Ready In45 min
Rating(0)CommentsRead comments
Simmering boneless skinless chicken breasts in a spicy-sweet tomato stew is a reliable and delicious path to a quick chicken dinner. Here, the chicken is cooked in a flavorful base of tender vegetables, savory chicken broth, spicy hot paprika and, of course, tomato. Taking cues from chicken paprikash, it’s at once comforting, warming and lively. Fresh dill and sour cream are optional, but they add a cool, tangy lift and herbal brightness, softening the heat and rounding out the stew.
or to save this recipe.
Yield:4 servings
2 tablespoons extra-virgin olive oil, plus more for serving
2 cups finely diced yellow onion (from about 1 large onion)
2 tablespoons finely grated garlic (from about 6 large cloves)
Salt and pepper
2 tablespoons plus 1 teaspoon hot paprika (see Tip)
2 tablespoons tomato paste
1½ pounds golden potatoes cut into 1-inch chunks or cubes
4 cups chicken stock
1 (28-ounce) can crushed tomatoes
2 boneless, skinless chicken breasts (about 1 pound), halved crosswise
Fresh dill (optional), coarsely chopped or torn, for serving
Sour cream (optional), for serving
Nutritional analysis per serving (4 servings)
67 grams carbs; 92 milligrams cholesterol; 547 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 11 grams fiber; 1934 milligrams sodium; 41 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Heat 2 tablespoons of olive oil in a medium pot or 5- to 6-quart Dutch oven over medium. Add the onions and garlic and season with ½ teaspoon each salt and pepper. Cook, stirring often, until the onions are softened and shrunk down by half, about 5 minutes. 1.
Step 2
Stir in the paprika and tomato paste, making sure they coat the onions well. Add the potatoes, then stir in the chicken stock and crushed tomatoes. 1.
Step 3
Bring to a simmer, then add the chicken breast pieces, making sure they’re fully submerged. Simmer, occasionally turning and rearranging the chicken pieces so they cook evenly, until just cooked through, about 9 minutes, then transfer them to a plate to rest. 1.
Step 4
Continue simmering the vegetable mixture until the potatoes are tender, 4 to 5 minutes, then turn the heat to low. Shred the chicken then stir the chicken back into the pot. Season with salt and pepper and return to a simmer. Taste and season more with salt and pepper as needed. Turn off the heat. 1.
Step 5
To serve, ladle the stew into bowls. If desired, top with the dill and a generous dollop of sour cream and finish with a drizzle of olive oil and some black pepper. 1.
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