Chicken Paprika

Chicken Paprika Recipe

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Patti Smith


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.)

★★★★★ 1 vote
4 to 6
25 Min
40 Min


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


1Season 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.
2Add 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.
3Add tomatoes and paprika. Return chicken to pan. Cover tightly and simmer 30 to 40 minutes, until tender.
4Remove 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.
5Serve with noodles or, for a real treat, homemade spaetzle.

About Chicken Paprika

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