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Paprika Chicken Recipe
Paprika Chicken Recipe photo by Taste of Home

Paprika Chicken Recipe

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

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 King Arthur Unbleached 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

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.

Directions

  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

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.

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

Reviews for Paprika Chicken(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 19, 2014

I haven't cooked it yet

MY REVIEW
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
Reviewed Jan. 28, 2010

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
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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