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Paprika Chicken and Potatoes

Paprika Chicken and Potatoes

  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
amanda1432

amanda1432

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 38g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

XMASRED
7

XMASRED

5/10/2005

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

9/7/2004

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

12/1/2009

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

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