chicken paprikás
This is a great one skillet meal! It is adapted from a recipe I found in Parade Magazine a few years ago. The sauce that develops in the skillet is delicious! And because there is so little sour cream, this is a healthy dish, filled with lean meat and vegetables.
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yield
3 -6
prep time
10 Min
cook time
50 Min
method
Stove Top
Ingredients For chicken paprikás
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1 tspolive oil
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1/2onion, diced
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1/2red pepper, diced
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1 Tbspsweet hungarian paprika
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1chicken, cut into pieces, skinned removed
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4plum tomatoes, peeled and finely diced or 1/2 cup diced, canned tomatoes, drained
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3/4 cchicken broth
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1 tspsalt
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2-3 Tbspsour cream
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1 Tbspflour
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noodles or rice for serving
How To Make chicken paprikás
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1Heat oil in a large skillet with a tight-fitting lid. Sauté onions and red peppers over low heat for 5-10 minutes.
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2Add paprika, stir, and cook 1 more minute.
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3Add chicken, broth, and tomatoes. Season with salt. Stir to combine. Bring to a boil, cover, and reduce heat to med low. Cook for 50 minutes, stirring occasionally.
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4While chicken is cooking, mix the sour cream and flour.
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5After 50 minutes, remove the chicken pieces to a plate. Pour 1/2 cup of sauce into the sour cream/flour mixture. Stir until smooth. Whisk this mixture back into the skillet. Adjust seasonings. Return chicken pieces to the skillet, covering with the sauce. Heat over med low heat 2-5 minutes until the sauce thickens. Serve over rice or noodles.
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6Note: If you prefer boneless chicken, cook 5-10 fewer minutes until the chicken reaches 165 degrees.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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