Chicken Paprikás

Ruth Ann Vokac

By
@mansfieldra

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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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
3-6
Prep:
10 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

1 tsp
olive oil
1/2
onion, diced
1/2
red pepper, diced
1 Tbsp
sweet hungarian paprika
1
chicken, cut into pieces, skinned removed
4
plum tomatoes, peeled and finely diced or 1/2 cup diced, canned tomatoes, drained
3/4 c
chicken broth
1 tsp
salt
2-3 Tbsp
sour cream
1 Tbsp
flour
noodles or rice for serving

Step-By-Step

1Heat oil in a large skillet with a tight-fitting lid. Sauté onions and red peppers over low heat for 5-10 minutes.

2Add paprika, stir, and cook 1 more minute.

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.

4While chicken is cooking, mix the sour cream and flour.

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.

6Note: If you prefer boneless chicken, cook 5-10 fewer minutes until the chicken reaches 165 degrees.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy