Smoky Chicken Paprikash
- 4 teaspoons canola oil
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 teaspoon kosher salt plus additional to taste
- 1/4 teaspoon freshly ground black pepper plus additional to taste
- 2 medium red bell peppers, cored, seeded and thinly sliced
- 1 large onion, halved and thinly sliced
- 1 tablespoon minced fresh garlic
- 1 tablespoon smoked sweet paprika
- 1/2 cup dry white wine
- 1 cup canned crushed tomatoes
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon all-purpose flour
- 1/3 cup all-purpose flour
- 2 tablespoons minced fresh dill
- 2 teaspoons fresh lemon juice
- Cooked whole-wheat orzo (optional)
1. Heat a 12-inch nonstick skillet over medium-high heat; add 2 teaspoons of the canola oil. Season the chicken with the salt and black pepper; add to the pan. Cook 2 to 3 minutes to sear. Turn and cook 2 minutes more. Transfer to a plate and tent with foil to keep warm.
2. Add remaining oil and the bell peppers and onion to skillet. Saute, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and paprika; saute until fragrant, about 1 minute. Add the wine and cook, stirring frequently, until nearly evaporated, about 2 minutes. Add the tomatoes and chicken broth and bring to a simmer.
3. Return chicken to skillet, reduce heat to medium low and simmer until chicken is just cooked through, 2 to 3 minutes.
4. In a small dish, whisk the flour into the sour cream. Slowly add to the sauce and simmer 3 minutes more. Stir in the dill and lemon juice and season to taste with additional salt and black pepper. Serve chicken and sauce over whole-wheat orzo if desired.