Chicken in Paprika Cream Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and chop the 2 onions. Heat some oil in a large pan over medium heat. Add the onions and cook for 3-4 min until translucent.
Cut the 500g chicken breast fillets into bite-sized pieces. Season with pepper, curry powder, and paprika powder. Add the seasoned chicken to the pan and cook for 2 min.
Clean the 4 fresh peppers and cut into small pieces. Add to the pan and cook for 2 min.
Pour in the 300 ml vegetable stock and bring to a simmer over medium heat. Simmer for 5 min.
Using a spatula, remove the chicken pieces and half of the pepper pieces from the pan and set aside. Use a hand blender to puree the remaining sauce and pepper pieces until smooth. Stir in the 100 ml cream.
Return the chicken and pepper pieces to the sauce. Bring to a boil over medium-high heat and cook for 1-2 min. Ensure the chicken reaches 74°C (165°F) internal temperature. Season to taste and serve with rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.