Chicken Paprika Recipe

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Chicken Paprika

Patti Smith

By
@webdolly

Sour cream and sweet paprika with chicken. Very tasty. **Use skinless, boneless chicken to make this recipe quick and easy. Use light or fat free sour cream to make it Healthy.

I found this reciped in a 1986 cookbook named "365 ways to cook Chicken." (They had a series of cookbooks and I have several of them, great books but no pictures.)


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Comments:

Serves:

4 to 6

Prep:

25 Min

Cook:

40 Min

Ingredients

1
fryer chicken (3 lb, cut up)
salt and freshly ground peper
2 Tbsp
oil (your choice, i used olive)
2 medium
onions, finely chopped
1 Tbsp
garlic, minced (not in original recipe, optional)
1 can(s)
15 oz diced tomatoes or
2 large
fresh ripe tomatoes, coarsely chopped
2 1/2 Tbsp
imported sweet paprika
1/2 c
sour cream

Directions Step-By-Step

1
Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Brown chicken lightly on all sides, about 10 minutes. Remove chicken and set aside.
2
Add onion to pan. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Add garlic, and continue cooking a few more minutes, stirring often, until onions begin to brown. Do not burn garlic, it gets bitter.
3
Add tomatoes and paprika. Return chicken to pan. Cover tightly and simmer 30 to 40 minutes, until tender.
4
Remove chicken to a serving platter. *(At this point, I skinned and deboned the chicken, then arranged the meat on a platter.) Stir sour cream into tomato mixture. Heat until warm, do not boil. Season with salt and pepper to taste. Pour sauce over chicken.
5
Serve with noodles or, for a real treat, homemade spaetzle.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy
Hashtags: #Cream, #sour, #Paprika