Paprika Chicken Recipe

4 4 6
Paprika Chicken Recipe
Paprika Chicken Recipe photo by Taste of Home
Publisher Photo

Paprika Chicken Recipe

Read Reviews
4 4 6
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour

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

Nutritional Facts

1 each: 395 calories, 23g fat (7g saturated fat), 114mg cholesterol, 791mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 35g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles. Yield: 4-6 servings.
Originally published as Paprika Chicken in Taste of Home April/May 1996, p31

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Reviews forPaprika Chicken

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sharon32953 User ID: 5872807 200610
Reviewed Jan. 19, 2014

"I haven't cooked it yet"

MY REVIEW
amberjcarothers User ID: 4822390 8541
Reviewed May. 9, 2013

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

MY REVIEW
martsi22 User ID: 1495699 9090
Reviewed Jan. 28, 2010 Edited Jul. 21, 2015

"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!"

MY REVIEW
eveysmama User ID: 1168249 200609
Reviewed Oct. 11, 2009

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

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