Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 3 large russet potatoes, peeled and sliced into thin strips
- 2 tablespoons smoked paprika
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Vegetable oil for frying
Instructions
- Start by soaking your sliced potato strips in cold water for 10 minutes to remove excess starch. Drain them and pat them completely dry with a paper towel. Heat vegetable oil in a deep pan or deep fryer to 375°F (190°C). Fry the potatoes in batches until they turn a deep golden brown and feel crisp to the touch. Remove them from the oil, drain on a wire rack, and season immediately with salt and a pinch of paprika.
- Season the chicken pieces generously with salt, pepper, and one tablespoon of the smoked paprika. In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides. You do not need to cook it all the way through yet; focus on getting a nice crust. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and the remaining tablespoon of smoked paprika, cooking for just 60 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release all the flavorful brown bits.
- Lower the heat to medium-low and pour in the heavy cream. Stir well to combine the cream with the paprika base. Return the seared chicken and any accumulated juices back into the skillet. Let the mixture simmer gently for 8-10 minutes until the sauce thickens slightly and the chicken is fully cooked through. Taste and adjust seasoning with extra salt or pepper if needed.
- Arrange a generous portion of the crispy golden fries on one side of each plate. Ladle the creamy paprika chicken and plenty of the sauce next to or slightly over the fries. Garnish the entire dish with freshly chopped parsley for a pop of color and freshness. Serve immediately while the fries are at their peak crunchiness.
- Cook Time: 45 minutes