Chicken Paprika Recipe

Name: Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless skinless chicken thigh; 1 tbsp 15 mL) vegetable oil; 1 onions, chopped; 2 cloves garlic, minced; 1 tbsp paprika; 1/4 salt; 1/4 pepper; 1 can (19 oz/540 mL) tomatoes, chopped; 2 tbsp tomato paste; 1 sweet green pepper, diced; 1/2 cup light sour cream; 2 tbsp minced fresh parsley

Servings: persons

8 boneless skinless chicken thigh
1 tbsp 15 mL) vegetable oil
1 onions, chopped
2 cloves garlic, minced
1 tbsp paprika
1/4 salt
1/4 pepper
1 can (19 oz/540 mL) tomatoes, chopped
2 tbsp tomato paste
1 sweet green pepper, diced
1/2 cup light sour cream
2 tbsp minced fresh parsley

1
Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
2
Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
3
Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.
4
Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Garnish with sour cream and parsley.
5
Additional Information
6
Slow Cooker Paprika Chicken: After browning chicken, transfer to slow cooker. Continue with recipe, omitting tomato paste until later and scraping tomato mixture into slow cooker. Cover and cook on low for 4 hours.
7
Stir green pepper and tomato paste into slow cooker; cover and cook on high for about 15 minutes or until thickened. Serve topped with sour cream and parsley.

500

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 12 ingredients. The key ingredients include: 8 boneless skinless chicken thigh, 1 tbsp 15 mL) vegetable oil, 1 onions, chopped, 2 cloves garlic, minced, 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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