Chicken Paprika

Chicken Paprika

13
Khall88 0

"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."

Ingredients 40 m {{adjustedServings}} servings 170 cals

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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

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  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.
Tips & Tricks
Chicken Fried Chicken

Have the kids help you make this tasty fried chicken recipe.

Fried Chicken Tenders

See how to make tender breaded chicken fingers with dipping sauce.

Footnotes

  • Cook's Notes:
  • I wouldn't advise reheating with a microwave, as the sour cream can go a little off.
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Reviews 13

  1. 13 Ratings

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jeanne
9/8/2014

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. 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...

*Sherri*
10/15/2014

I made this for the weekly recipe group selection. I followed everything as directed using my own homemade chicken broth. We've never had chicken paprika, so can't compare to any other recipe. The chicken was nice and tender, the sauce was very flavorful, I do buy my paprika at myspicesage.com, so some fresh good paprika. My husband really raved about it and said to make this one again.

Molly
10/15/2014

Recipe Group Selection: 11, October 2014 ~ LOVED this dish! I prepared a half batch of this recipe using 1# of chicken breast. It was plenty to feed the two of us with leftovers. Because we love the taste of cooked onions, I didn't measure it, I just used the entire onion. I used half regular paprika and half hot paprika. We both thoroughly enjoyed the taste of this recipe. I served mine over acorn squash and my DH's over a baked Yukon Gold potato. Nice and creamy and rich with flavor. Definitely will be making this one again. Thanks Khall88, for sharing your recipe. I served this with 'Sylvia's Easy Greek Salad' an AR recipe.