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Chicken Paprika

Chicken Paprika

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Khall88

Khall88

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  2. Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  3. Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  4. Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  5. Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jeanne
1

jeanne

8/13/2014

Well, I didn't think anything was missing the first time I made it and loved it as written. I used half sweet and half smoked paprikas the second time I made it, and it was good that way too. PLEASE NOTE*** The ingredient list ends with 1 tablespoon Paprika to be mixed with sour cream, but instruction #5 calls for 1 TEASPOON. CONFUSING, so I added 1/2 tablespoon and it was fine. Use your judgement for your taste for this. Use good hungarian Paprike for this recipe. Don't use something weak that has been sitting on your shelf for years...

Marianne
1

Marianne

8/1/2014

I'm giving this 4 stars because I added a little Tajin for what we thought was missing flavor at the end. I did make two other changes----I used catsup rather than tomato paste, and I didn't use any cornstarch. I served this over pasta. This was a good meal. Thanks, Khall88!

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