This Smoked Paprika Chicken Stroganoff is a warm and hearty dish originating from Russia. There are a great many variations—some serve the sour cream separately, some serve the dish with pasta rather than rice, others use beef rather than chicken—which speaks to is versatility.


The dish is popular in our household for its natural vibrant complexion and its ability to 'pack a punch' of flavour. We serve it with our sprouted rice and quinoa blend, which works wonderfully to absorb all that delicious gravy.

Ingredients:
450g chicken breast, cut into thin strips
2 tbsp smoked paprika
50ml olive oil
1 onion, finely sliced
4 garlic cloves, crushed
1 green pepper, sliced
1 cup button or baby portabella mushrooms, sliced
150ml chicken stock
Splash white wine
50ml sour cream

Directions:
1. To the raw chicken, rub smoked paprika and seasoning.
2. Fry the chicken on a hot pan with olive oil for 3 minutes until the chicken is golden and mostly cooked.
3. Set aside.

4. In the same pan, add more oil and cook the onions and garlic until it is tender.
5. Add in the peppers and mushrooms and cook for 4 more minutes.
6. Add white wine to the plan to deglaze.
7. Pour in chicken stock and boil.
8. Add sour cream and stir.

9. Into the pan, add the chicken with its juices and boil.
10. If dry, add in more chicken stock.