Buy all ingredients right below the recipe
Ingredients
- 800 g skinless chicken breast
- 600 ml chicken broth
- 160 g smoked bacon
- 200 g yellow onion
- 14 g garlic (approx. 3-4 cloves)
- 80 g unsalted butter
- 600 ml cooking cream (min. 31% fat)
- 150 g plain cream cheese
- 50 ml sunflower oil
- 1 pc lemon (for juice)
- 20 g double concentrated tomato paste
- 20 g sweet paprika
Instructions
- 1Start by preparing the ingredients: cut the chicken breast into cubes of approximately 3 cm. Finely chop the onion and garlic, and cut the bacon into strips about 1 cm wide.
- 2In a spacious pot, heat the butter and oil over medium-high heat. Add the chicken cubes and fry them until golden on all sides. Remove the meat and set it aside. In the same pot, add the bacon and sauté it for 1.5 minutes, stirring occasionally.
- 3Add the onion and garlic over the bacon and continue to sauté until the onion turns slightly golden. Incorporate the tomato paste and cook for another 1 minute. Sprinkle the sweet paprika, mix well, and let the flavors release for 20 seconds (be careful not to burn the paprika).
- 4Return the chicken meat to the pot and pour in half of the broth. Mix well, scraping the bottom of the pot to release all caramelized bits. Add the remaining broth and bring everything to a boil. Reduce the heat by half and let it simmer until the liquid reduces by half.
- 5Pour in the cooking cream, bring to a boil again, then add the cream cheese. Mix well until the sauce becomes smooth and creamy. Let it simmer over medium heat for 4 minutes. Finally, add lemon juice to taste, season with salt and pepper, then remove the pot from the heat.
- 6For extra flavor, you can add a teaspoon of smoked paprika or a pinch of hot paprika. Serve the paprikash with pasta (small shells), rice, or flour dumplings. Enjoy your meal!
