Braised Paprika Chicken Recipe

Name: Braised Paprika Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds chicken pieces with bone, skin removed, trimmed; 1 x salt to taste; 1 x black pepper freshly ground; 1 1/2 tablespoons olive oil or other vegetable oil; 1 tablespoon butter, unsalted; 4 cups onions minced; 1 pinch sugar; 1 cup sweet red bell peppers diced; 1/2 cup green bell peppers diced; 2 tablespoons tomato paste; 2 tablespoons paprika sweet; 1 teaspoon red pepper flakes or to taste; 1 teaspoon marjoram dried; 1 cup chicken broth, low salt; 1/2 cup sour cream, light; 1 tablespoon flour, all-purpose; 3 tablespoons parsley leaves freshly and finely chopped, or dill and/or chives, optional

Servings: persons

3 1/2 pounds chicken pieces with bone, skin removed, trimmed
1 x salt to taste
1 x black pepper freshly ground
1 1/2 tablespoons olive oil or other vegetable oil
1 tablespoon butter, unsalted
4 cups onions minced
1 pinch sugar
1 cup sweet red bell peppers diced
1/2 cup green bell peppers diced
2 tablespoons tomato paste
2 tablespoons paprika sweet
1 teaspoon red pepper flakes or to taste
1 teaspoon marjoram dried
1 cup chicken broth, low salt
1/2 cup sour cream, light
1 tablespoon flour, all-purpose
3 tablespoons parsley leaves freshly and finely chopped, or dill and/or chives, optional

1
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and black pepper.
2
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat.
3
Stir in onions and sprinkle with sugar.
4
Cook, stirring often, until the onions are very soft and lightly browned, 12 to 15 minutes.
5
Stir in sweet bell peppers, tomato paste, paprika and red pepper flakes.
6
Gently stir in the chicken into the onion mixture.
7
Sprinkle with marjoram and pour in broth.
8
Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, 48 to 52 minutes.
9
Just before the chicken is done, mix together sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth and well blended.
10
When the chicken is done, transfer it to a plate.
11
Pour the sour cream mixture into the sauce and stir well, bring it back to a simmer and cook, stirring, until the sauce coats the spoon evenly.
12
Reduce heat to low, return the chicken to the sauce and reheat, 1 to 2 minutes.
13
Sprinkle with parsley, dill and/or chives, if needed.
14
Serve warm.

1156

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/2 pounds chicken pieces with bone, skin removed, trimmed, 1 x salt to taste, 1 x black pepper freshly ground, 1 1/2 tablespoons olive oil or other vegetable oil, and more.

Yes, Braised Paprika Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Paprika Chicken

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