1 1/2 cups water
1 pound skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons paprika
1/4 teaspoon salt
8 ounces sliced baby carrots
6 skinless, boneless chicken breast halves
4 small potatoes, cubed
2 tablespoons butter
In a large pot, combine water, chicken, paprika, salt and carrots; reduce heat to low and cover. Simmer, uncovered, until chicken is cooked through, about 40 minutes.
Heat butter in a medium skillet to medium heat. Place chicken pieces in butter and cook 20 minutes; turn and cook another 10 minutes, or until chicken is cooked through and pink. Reduce heat to medium. Add chicken, carrot and potatoes; cook 20 minutes or until chicken is tender and veggies are tender. Transfer chicken thighs and vegetables to a bowl; reserve 1/4 cup chicken stock.
Stir the chicken stock into the pot with the chicken juices and potatoes; heat gently. Add butter and stir well. Transfer chicken to a 9x13-inch baking dish, stirring occasionally, until heated through. Garnish with reserved juice of carrots and chicken breast halves, and pour over chicken.
⭐ ⭐ ⭐ ⭐ ⭐