Chicken Breast in Paprika Sauce with Pasta

Prepare the ingredients and preheat the oven. This is what awaits on your plate – juicy chicken with paprika sauce and tarhonya. Prepare all ingredients in advance and preheat the oven to 240 °C to keep the work flowing.

Roast the peppers. Brush whole peppers with oil, place on a baking sheet and roast in the oven for about 10 minutes at 240 °C, until the skins begin to darken and loosen.

Slice the shallot. Peel the shallot, halve it lengthwise and slice thinly.

Peel and slice the peppers. Steam the roasted peppers briefly (for example in a bowl covered with a plate), then peel, clean and slice into strips. Set some aside for serving.

Prepare the paprika base. Heat a little oil in a pot and sauté the shallot over medium heat for about 2–3 minutes until translucent. Add the sliced peppers and sauté briefly again. Stir in the paprika powder and sauté for another minute to release its aroma.

Add the stock and cream. Add the bouillon and dilute with water (or use stock if you have it). Let simmer for 1–2 minutes over medium heat and finally pour in the cream. Stir, cook for 3–4 minutes and allow to thicken slightly.

Sear the chicken breast. Season the chicken breasts with salt and pepper and if they are very thick you can trim them lightly, otherwise they will take a long time to cook. Heat oil in a pan and sear the chicken breast on all sides over medium-high heat, about 3–4 minutes per side, until golden and cooked through. Then let rest briefly. Alternatively, you can finish cooking in the oven.

Toast and cook the tarhonya. In the same pan add a little oil (if needed) and toast the tarhonya over medium heat until it turns lightly golden. Then add enough water to almost cover it and simmer over low heat until soft and the liquid is absorbed. About 7–9 minutes with the lid on.

Plate the dish. Place the tarhonya on the plate, top with the sliced peppers and slices of chicken breast. Finally, spoon the paprika sauce over everything. Serve.