chicken paprika
(1 RATING)
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.)
No Image
prep time
25 Min
cook time
40 Min
method
---
yield
4 to 6
Ingredients
- 1 - fryer chicken (3 lb, cut up)
- - salt and freshly ground peper
- 2 tablespoons oil (your choice, i used olive)
- 2 medium onions, finely chopped
- 1 tablespoon garlic, minced (not in original recipe, optional)
- 1 can 15 oz diced tomatoes or
- 2 large fresh ripe tomatoes, coarsely chopped
- 2 1/2 tablespoons imported sweet paprika
- 1/2 cup sour cream
How To Make chicken paprika
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Step 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.
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Step 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.
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Step 3Add tomatoes and paprika. Return chicken to pan. Cover tightly and simmer 30 to 40 minutes, until tender.
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Step 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.
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Step 5Serve with noodles or, for a real treat, homemade spaetzle.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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