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Paprika Chicken Recipe

Paprika Chicken Recipe photo by Taste of Home

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My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey

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Paprika Chicken Recipe

Prep: 30 min. Cook: 1 hour

Yield: 4-6 Servings

30 60 90

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 tablespoon canola oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup diced green pepper
1 cup diced sweet red pepper
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 tablespoon tomato paste
1 tablespoon paprika
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Hot cooked noodles
1/4 cup sour cream

Directions

In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes.
Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper.
Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm.
Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 395 calories, 23 g fat (7 g saturated fat), 114 mg cholesterol, 791 mg sodium, 11 g carbohydrate, 2 g fiber, 35 g protein.

Originally published as Paprika Chicken in Taste of Home April/May 1996, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Paprika Chicken

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Reviewed on May. 09, 2013 by amberjcarothers

This was really good and the left overs were even better. The flavors seemed to mingle together over night :o)

Reviewed on Jan. 28, 2010 by martsi22

My husband is Hungarian, I now only use this recipe for Chicken Paprikash not like I had been making it for years. This is not like his mother makes but I like this better!

Reviewed on Oct. 11, 2009 by eveysmama

This is so yummy!! I used boneless skinless chicken breasts instead of cutting up a whole chicken.