Taste of Home
Paprika Chicken
TOTAL TIME: Prep: 30 min. Cook: 1 hour
YIELD: 4-6 servings.
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
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
-
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.
© 2024 RDA Enthusiast Brands, LLC