Paprika cream chicken
This paprika cream chicken from the oven is a hit! Quickly prepared, the tender chicken breast in the creamy paprika cream just needs to be baked in the oven and is on the table in just 25 minutes.
INGREDIENTS
some olive oil for the dish
2 cloves of garlic
2 onions
500 g red peppers
4 chicken breast fillets (approx. 160 g each)
salt
freshly ground pepper
4 tsp paprika powder (sweet)
3 tbsp olive oil
3 tbsp tomato paste (2x concentrated)
1 tbsp flour (type 405)
200 ml vegetable stock
200 ml cream (30% fat)
150 g crème fraîche (30% fat)
PREPARATION
1. Preheat the oven to 180 degrees circulating air (top/bottom heat: 200 degrees) and rub a casserole dish (approx. 20 x 30 cm) with olive oil. Peel the garlic and onion, cut the garlic into fine cubes and the onion into fine slices. Wash the peppers, drain, remove the seeds and cut into 1 cm wide strips.
2. Wash the chicken breast fillets in cold water, pat dry with kitchen paper, season with salt, pepper and 1 teaspoon of paprika powder (for the basic recipe of 4 portions) and place in the casserole dish.
3. Heat olive oil in a pan, add garlic and half of the onions and sauté for 2-3 minutes. Stir in tomato paste with a whisk, sprinkle with flour and the remaining paprika powder and deglaze with vegetable stock while stirring.
4. Add cream, bring to the boil briefly, stir in crème fraîche and season with salt and pepper. Mix the pepper strips with the remaining onions, spread over the chicken breast fillets, pour the paprika cream sauce evenly over them and bake in the preheated oven for around 25 minutes. Sprinkle the paprika cream chicken with basil as desired and serve with rice, pasta or bread. Enjoy!
