Ingredients
110 g all-purpose flour
2 tbsp paprika
1 tsp salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
30 ml vegetable oil
1 onion, chopped
4 cloves garlic, minced
240 ml chicken stock
30 ml tomato paste
360 ml sour cream
15 ml paprika
5 ml cornstarch
Directions
Step 1
In a shallow plate, mix flour, 2 tablespoons paprika, salt, and pepper. Dip chicken pieces in the mixture to coat.
Step 2
Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in the hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in the skillet.
Step 3
Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until fully integrated.
Step 4
Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
Step 5
Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.