Chicken Paprika Recipe

Name: Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter or margarine; 2 Tbsp. salad oil; 2 broiler/fryers (2 1/2 to 3 lb. each), cut up or 4 to 6 breasts; 1/2 c. sliced onion; 1 c. sliced carrots; 1/2 c. sliced celery; 2 Tbsp. paprika; 3 Tbsp. flour; 1 Tbsp. catsup; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1 3/4 c. canned chicken broth; 1/2 c. dairy sour cream

Servings: persons

1/4 c. butter or margarine
2 Tbsp. salad oil
2 broiler/fryers (2 1/2 to 3 lb. each), cut up or 4 to 6 breasts
1/2 c. sliced onion
1 c. sliced carrots
1/2 c. sliced celery
2 Tbsp. paprika
3 Tbsp. flour
1 Tbsp. catsup
1 1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. canned chicken broth
1/2 c. dairy sour cream

1
Heat about half the butter and salad oil in Dutch oven.
2
Brown chicken, a few pieces at a time until golden on all sides.
3
Add more butter and oil as needed.
4
Remove chicken as it browns.
5
In Dutch oven, saute onion, carrots and celery for 5 minutes.
6
Add paprika; cook 1 minute.
7
Remove from heat, stir in flour, catsup, salt and pepper.
8
Gradually add chicken broth and bring to boiling.
9
Reduce heat, simmer, covered, for 10 minutes.
10
Add browned chicken, simmer covered 35 to 40 minutes.
11
Remove chicken and vegetables.
12
Stir in sour cream and heat gently.
13
Do not boil. Serve over noodles or rice.

951

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1/4 c. butter or margarine, 2 Tbsp. salad oil, 2 broiler/fryers (2 1/2 to 3 lb. each), cut up or 4 to 6 breasts, 1/2 c. sliced onion, and more.

Yes, Chicken Paprika 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.

Chicken Paprika

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