As snow blankets our little corner of the world, comfort food is calling—and quick, cozy dinners are a must especially after the holiday hustle (and as we navigate the return to reality!). Enter this Paprika Chicken: ready in no time and packed with warmth.

Let’s cook!

1. Cut the chicken into 2-inch cubes. Toss with paprika, smoked paprika, salt, and pepper until evenly coated.
2. Melt butter in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until opaque (5-10 minutes depending on the size of the chicken). Remove and set aside.
3. Deglaze the pan with a splash of water, wine, or stock, scraping up any browned bits from the bottom of the pan.
4. Add diced onion and tomatoes to the skillet. Cook until the onion softens. (5 minutes)
5. Stir in the water and cook about 5 minutes until the mixture becomes saucy. (Feel free to sprinkle in a little extra paprika at this point!)
6. Return the chicken to the pan. Let it simmer in the sauce for 1–2 minutes.
7. Add sour cream just before serving and heat through gently (you don’t want it to boil or it becomes a mess)

Ideally you serve this over a bed of noodles, but a trip to my pantry revealed that I didn’t have any. So I cubed and tossed some fingerling potatoes in some Italian herb-infused olive oil, salt and pepper and fried them in the air fryer for about 15 minutes at 400 to get them crispy.

Fun aside: I told my family that the mis-en-place (the French term for “everything in its place”) was all done for this dinner and they apparently had never heard the term before!

Share your favorite foods to ward off winter’s chill with us!

And as always, eat well friends.