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.
prep time
10 Min
cook time
50 Min
method
Stove Top
yield
3-6 serving(s)
Ingredients
- 1 teaspoon olive oil
- 1/2 - onion, diced
- 1/2 - red pepper, diced
- 1 tablespoon 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 cup chicken broth
- 1 teaspoon salt
- 2-3 tablespoons sour cream
- 1 tablespoon flour
- - noodles or rice for serving
How To Make chicken paprikás
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Step 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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Step 2Add paprika, stir, and cook 1 more minute.
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Step 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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Step 4While chicken is cooking, mix the sour cream and flour.
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Step 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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Step 6Note: If you prefer boneless chicken, cook 5-10 fewer minutes until the chicken reaches 165 degrees.
- 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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