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Paprika Chicken

 Paprika Chicken
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
4-6 ServingsPrep: 30 min. Cook: 1 hour


  • 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


  • 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.

2 of 2

Paprika Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.