Paprika Chicken and Potatoes

Paprika Chicken and Potatoes

10 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
amanda1432
Recipe by  amanda1432

“Paprika chicken plus cream and white wine is yummy over tender pieces of potato.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.
  2. Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.
  3. Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.

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Reviews (10)

Rate This Recipe
XMASRED
7

XMASRED

Interesting combo of flavors, though a bit too subtle for us. I will probably make this again, but will season the meat a bit more.

LynnInHK
7

LynnInHK

It was just ok, nothing special. I let the chicken sit for an hour after I rubbed the spices into it, so the flavor was good. But I think there is too much potato and not enough chicken. If I ever make it again, which I doubt I will, I'd double the chicken.

Carrie
4

Carrie

It was all right. I added some chicken bullion, that helped it a little bit.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 14.6 g
  • 23%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 27.1 g
  • 54%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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