Ingredients:

  • 600g chicken breast, cut into 2cm cubes
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 2 medium zucchini, sliced into 5mm half-moons
  • 2 red bell peppers, sliced into thin strips
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 200ml heavy cream
  • 150ml low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1.5 tbsp sweet Hungarian paprika
  • 0.5 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and cracked black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Pat the 600g chicken cubes completely dry with paper towels and season with salt and pepper.
  2. Heat 1 tbsp oil in the skillet over medium high heat until shimmering. Add chicken and cook for 5-6 minutes until golden and easily releasing from the pan. Remove and set aside.
  3. In the same pan, add the diced onion. Sauté for 3 minutes until translucent and fragrant.
  4. Toss in the sliced zucchini and red bell peppers. Cook for 4 minutes until the edges just begin to soften.
  5. Stir in the minced garlic and cook for 1 minute until you can smell it clearly.
  6. Add the 2 tbsp tomato paste, 1.5 tbsp sweet paprika, 0.5 tsp smoked paprika, and 1 tsp oregano. Stir constantly for 30-45 seconds until the oil turns a deep red.
  7. Pour in 150ml vegetable broth. Use your spoon to scrape up all the brown bits from the bottom.
  8. Pour in the 200ml heavy cream and bring to a gentle simmer. Do not let it boil vigorously.
  9. Add the chicken back into the pan. Simmer for 3-5 minutes until the sauce thickens and coats the chicken.
  10. Taste for seasoning, then sprinkle with fresh parsley. Serve immediately while the sauce is velvety.