Ingredients:

  • 600g chicken breast, cut into bite-sized cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • salt to taste
  • cracked black pepper to taste
  • 2 medium zucchini, sliced into half-moons
  • 2 red bell peppers, sliced into thin strips
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 200ml heavy cream
  • 150ml vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp sweet Hungarian paprika powder

Instructions:

  1. Season chicken cubes with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken in a single layer until a golden crust forms (about 5 minutes). Remove chicken and set aside.
  2. In the same skillet, sauté the diced onions and bell pepper strips for 3-4 minutes until onions are translucent.
  3. Stir in the minced garlic and the sweet Hungarian paprika. Cook for only 30-45 seconds until the kitchen smells intensely of toasted spices.
  4. Whisk the 2 tbsp of tomato paste into the 150ml of vegetable broth and pour it into the pan. Use a wooden spoon to scrape up all the browned bits from the bottom.
  5. Lower the heat to medium and pour in the 200ml of heavy cream. Stir constantly until the sauce turns a beautiful uniform orange color and starts to bubble gently.
  6. Add the sliced zucchini half moons to the sauce.
  7. Return the seared chicken and any accumulated juices to the pan. Simmer for another 3-5 minutes until the sauce thickens and the zucchini is tender but still has a slight bite.
  8. Taste the sauce and add a final pinch of salt or pepper if needed. The sauce should be thick enough to coat the back of a spoon without running off immediately.