“Sumptuous Hungarian Lunch: Chicken Paprikas and Garlic Cauliflower Rice”

Allergens

None

Ingredients

• 8 oz boneless, skinless chicken breast, cut into bite
• sized pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1/2 cup chicken broth
• 1/4 cup sour cream
• Salt and pepper to taste
• 1 small cauliflower, grated or riced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides. Remove from skillet and set aside.
2. In the same skillet, add onion and cook until softened and translucent. Stir in garlic and cook for an additional minute.
3. Sprinkle paprika over the onion garlic mixture and stir to combine. Gradually add chicken broth, stirring continuously to avoid lumps.
4. Add the cooked chicken back into the skillet and bring the sauce to a simmer. Reduce heat and let it cook for 15 minutes. Stir in sour cream and season with salt and pepper.
5. In a separate pan, heat olive oil over medium heat. Sauté grated cauliflower until tender, then add garlic and cook for another minute. Season with salt and pepper.
6. Serve the chicken paprikas on top of the garlic cauliflower rice, garnished with fresh parsley.

Chef’s Insight

Using Hungarian paprika adds depth and warmth to the dish, making it truly authentic.

Notes

For an added touch of luxury, serve with a side of crusty bread to soak up the rich paprika sauce.