Gluten-Free Paprikás Csirkefalatkák (Paprika Chicken Bites)

Ingredients

• about 450 g Chicken Breast
• 2 tbsp Smoked Paprika
• 1 small Onion
• 2 cloves Garlic
• 0.5 cup Sour Cream
• 0.25 cup Chicken Broth
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 tbsp Tapioca Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g Chicken Breast into 2.54 cm cubes. Dice the 1 small Onion and mince the 2 cloves Garlic.
2. 2Heat the 1 tbsp Olive Oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the chicken cubes and cook for 5-7 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 74°C. Remove the chicken from the skillet and set aside.
3. 3Add the diced 1 small Onion to the same skillet. Cook over medium heat (148.9°C / 150°C) for 3 minutes, stirring often, until softened and translucent. Add the minced 2 cloves Garlic and cook for 1 minute more until fragrant.
4. 4Stir in the 2 tbsp Smoked Paprika, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Cook for 30 seconds, stirring constantly, until the paprika is fragrant.
5. 5In a small bowl, whisk together the 0.5 cup Sour Cream, 0.25 cup Chicken Broth, and 1 tbsp Tapioca Starch until the mixture is completely smooth and no lumps remain.
6. 6Return the cooked chicken to the skillet with the onion and paprika mixture. Pour the sour cream mixture over the chicken. Stir everything together to coat the chicken evenly.
7. 7Bring the mixture to a gentle simmer over medium-low heat (121.1°C / 120°C). Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. The chicken should be heated through.
8. 8Serve the Gluten-Free Paprikás Csirkefalatkák hot.

Substitutions

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