Although it's called Creamy Paprika Chicken the paprika itself isn't overpowering at all. Infact it's quite a mild dish and as you can tell it's very colourful. I really enjoyed the added flavouring from the fennel seeds which gave it just that little "unusual" yet enjoyable flavouring. The kids really enjoyed this one as well.
This is one of those dishes that can be served with a variety of side dishes such as pasta, creamy risoni, mashed potatoes, etc. The original recipe comes from Hungary and as usual there are many versions all calling for different ingredients. In an effort to come up with a lighter version this is what I came up with.
Creamy Paprika Chicken
Points per serve: 5.5
freshly ground black pepper
4 chicken breast fillets (150g each), all visible fat removed
1 tablespoon olive oil
1 brown onion, sliced
2 cloves garlic, finely sliced
200 grams mushrooms, sliced
1 red capsicum, sliced
1 tablespoon sweet paprika
2 teaspoons fennel seeds
1 x 400g can diced tomatoes
1/2 cup chicken stock
1/3 cup low fat thickened cream
1/4 cup chopped fresh parsley, for garnish
Season the chicken with salt and pepper. Spray a large frying pan with cooking spray and heat over a medium heat. Add chicken and cook for 3 - 5 minutes on each side or until sealed and golden. Transfer to a plate and keep warm.
Heat oil in the same pan. Add the onion and garlic to the pan, cook, stirring for 3 - 5 minutes or until golden. Add the mushrooms and capsicum and cook, stirring for a further 2 - 3 minutes. Add the paprika and the fennel seeds. Cook, stirring for 1 minute or until fragrant. Stir in the tomatoes and the stock. Bring to the boil, reduce heat and cover allowing to simmer for 10 - 15 minutes.
Return the chicken to the pan and bring to the boil. Reduce heat and allow to cook, partially covered, for a further 10 minutes or until chicken is heated through and cooked. Remove from heat.
Stir in the cream and sprinkle with parsley.
(click here for a printable version of this recipe)