Skillet Chicken Paprikash

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• black pepper
• carrot
  2 unit
• chicken breasts
  4 unit
• crushed tomatoes
  2 can
• garlic
  4 clove
• olive oil
  1.333 tbsp
• parsley
  2 bunch
• red onion
  2 unit
• salt
• smoked paprika
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  1 c

🍳 Cookware

• pot
• pan

1. 

   1

   Peel and cut Yukon Gold potatoes into 1/2-inch cubes and place them in a pot of water with a large pinch of salt . Bring to a boil and cook for ⏱️ 10 minutes , until softened. Drain and set aside.

   Yukon Gold potatoes: 24 oz, salt
2. 

   2

   Meanwhile, peel and halve the carrot lengthwise, then thinly slice into 1/4-inch half moons. Mince or grate garlic . Halve, peel, and thinly slice red onion . Coarsely chop parsley . Cut chicken breasts into 1-inch cubes.

   carrot: 2 unit, garlic: 4 clove, red onion: 2 unit, parsley: 2 bunch, chicken breasts: 4 unit
3. 

   3

   Heat olive oil in a pan over medium-high heat. Season the chicken with salt and black pepper . Sear for ⏱️ 5 minutes on each side, until golden brown but not fully cooked. Set aside.

   olive oil: 1 tbsp, salt, black pepper
4. 4

   In the same pan you cooked the chicken in, heat olive oil over medium heat. Add the onion and carrot and season with salt and pepper. Cook, tossing occasionally, for ⏱️ 5 minutes or until slightly softened. Add garlic and smoked paprika and cook for ⏱️ 30 seconds , until fragrant.

   olive oil: 1 tsp, smoked paprika: 2 tbsp
5. 

   5

   Add crushed tomatoes , water , and veggie stock concentrate . Season with salt and pepper and bring to a boil. Reduce to a simmer and add the chicken and potatoes. Simmer for ⏱️ 8 minutes until potatoes are tender, sauce has thickened, and chicken is cooked through.

   crushed tomatoes: 2 can, water: 1 c, veggie stock concentrate: 2 unit
6. 6

   Serve the chicken stew with a sprinkle of chopped parsley on top.