Chicken Paprikash

Due to the fact that I have to be in a bathingsuit soon, I served this chicken paprikash with cauliflower rice. Although (I'm pretty sure) traditional chicken paprikash is served with dumplings or spaetzle. Spaetzle are little bite sized dumplings, basically tiny pieces of chewy dough, kind of like gnocchi but smaller with more texture.

Chicken paprikash is super easy to make, the key to the recipe is using authentic Hungarian paprika seasoning. If you're trying to keep things light, you don't have to use heavy cream...you can sub something else, or omit the cream part completely - things will just be less soupy and more like seasoned chicken with rice or dumplings. This recipe makes enough for two people! 

Ingredients:

• 3 boneless/skinless chicken breasts
• 2 tbsp butter + a splash of olive oil
• 1/4 of a white onion, diced
• 3 garlic cloves, minced
• 3 tbsp Hungarian paprika
• 1 cup heavy cream
• 1 1/2  cup cauliflower rice (or spaetzle)

What to do:

1. ​Stick the chicken breasts into the freezer for 10 minutes while you get out the rest of the ingredients. This makes them easier to slice up.
2. Slice the chicken breasts into 1/2 inch cube sized pieces.
3. Cook the onion, garlic and chicken in a skillet on medium heat with the olive oil and butter.
4. Add in the paprika seasoning + a couple pinches of salt and pepper. Mix and let the chicken cook most of the way through.
5. Pour the heavy cream into the skillet, mix, and let simmer for 10 minutes on low. (Turn the heat up a bit if you want it to thicken faster.)
6. I used frozen cauliflower rice. So at this point, I heated it in another skillet and then added the finished chicken paprikash ontop of it once it was done.