Skillet Chicken Paprikash

🥘 Ingredients

• carrots
  2 pieces
• chicken breasts
  12 oz
• crushed tomatoes
  14.5 oz
• garlic
  2 cloves
• olive oil
  2 tbsp
• parsley
  1 bunch
• pepper
  1 tsp
• red onion
  1 piece
• salt
  1 tsp
• smoked paprika
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  1 c
• yukon gold potatoes
  12 oz

🍳 Cookware

• pot
• pan
• pan

1. 

   1

   chicken breasts carrots red onion garlic smoked paprika veggie stock concentrate parsley yukon gold potatoes crushed tomatoes olive oil salt pepper water

   chicken breasts: 12 oz, carrots: 2 pieces, red onion: 1 piece, garlic: 2 cloves, smoked paprika: 1 tbsp, veggie stock concentrate: 1 unit, parsley: 1 bunch, yukon gold potatoes: 12 oz, crushed tomatoes: 14.5 oz, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp, water: 1 c
2. 

   2

   Peel and cut yukon gold potatoes into ½-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.
3. 

   3

   Meanwhile, peel and halve carrots lengthwise, then thinly slice into ¼-inch half moons. Mince or grate garlic. Halve, peel, and thinly slice red onion. Coarsely chop parsley. Cut chicken breasts into 1-inch cubes.
4. 4

   Heat 1 tablespoon of olive oil in a pan over medium-high heat. Season chicken with salt and pepper. Sear for ⏱️ 4 minutes to ⏱️ 5 minutes on each side, until golden brown but not fully cooked. Set aside.
5. 

   5

   In the same pan , heat 1 teaspoon olive oil over medium heat. Add red onion and carrots 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.
6. 6

   Add crushed tomatoes, 1 cup water, and veggie stock concentrate. Season with salt and pepper and bring to a boil. Reduce to a simmer and add chicken and potatoes. Simmer for ⏱️ 8 minutes until potatoes are tender, sauce has thickened, and chicken is cooked through.
7. 7

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