Chicken Paprika Recipe

Name: Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1 c. chopped onion; 1 c. chopped green pepper; 2 Tbsp. paprika; 3 to 4 lb. chicken fryer, cut into pieces; 1 c. chicken stock; 1 Tbsp. flour; 1/4 c. milk; 1/2 to 1 c. sour cream; salt to taste

Servings: persons

1
In large Dutch oven, melt butter over medium heat and add onion and green peppers.
2
Saute until limp.
3
Add paprika and saute over 5 minutes.
4
(Secret is sauteing paprika long enough to release flavor.)
5
Add chicken and salt and then chicken stock. Cover and simmer until tender, about 40 minutes.
6
Turn chicken once.
7
Mix in flour and milk and stir until sauce is thickened. Reduce heat; add sour cream.
8
Mix in well and heat through.
9
Do not boil or sour cream will curdle.
10
Serve over dumpling or noodles.

384

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 10 ingredients. The key ingredients include: 2 Tbsp. butter, 1 c. chopped onion, 1 c. chopped green pepper, 2 Tbsp. paprika, 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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