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Braised Paprika Chicken

January/February 2009

Your rating: None Average: 4.1 (258 votes)

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.



READER'S COMMENT:
"This is the first recipe I have made from this site. It was very good. My entire family, including my toddler, loved it. I did not have a red pepper so I used all green peppers. Also, I used boneless chicken thighs. I will be making this...
Braised Paprika Chicken Recipe

53 Reviews for Braised Paprika Chicken

04/09/2014
Anonymous
High expectations based on reviews

I glanced over a few pages of the reviews before I chose this recipe. I made it tonight and I am very disappointed, it was bland. It looks good when prepared but it was lacking flavor. I followed recipe.. I didn't change anything.. I wasn't impressed. Easy but would not make again.

One pot recipe
Comments
12/19/2013
Anonymous
Too greasy with bone-in chicken

I used bone-in chicken and the result was pretty greasy. I'd like to try it again with boneless chicken. Also, I might skip the flour; I didn't think it was necessary. I thought the spice level was fine, but my young children thought it was too spicy.

tasted good
Comments
10/30/2013
Fantastic and so easy!

The sauce was out of this world! I made it for myself and a friend and couldn't have picked an easier and more delicious recipe! I paired it with eating well's roasted lemon parmesan cauliflower and everything on the plate was so good it was hard to stop eating even when we were full!

Great flavor
Comments
04/27/2013
Crowd Pleaser

This dish came together very easily and was quite inexpensive to make for my dinner party of 4. Under $10- seriously- although I only needed to buy chicken and fresh paprika. Switched nonfat greek yogurt for sour cream. Served with radiatore pasta to soak up the sauce. My guests raved about it. The only change I would make next time is to use only dark meat- the chicken breasts got very tough while the thighs were perfect.

Decadent tasting/ Creamy/ Flavorful
Comments
03/28/2013
Anonymous
delish!

I adapted slightly for my crock pot. Seared the chicken thighs (boneless, skinless) then threw it into the crockpot with all the ingredients except the bell peppers and sour cream. Cooked on low for three hours (stirred once) then added the peppers and cooked another hour on low. served with brown rice. Very tasty!

In the future, I might use chicken breasts instead of thighs. Maybe it was just the package of thighs I picked up, but they had a lot of extra fat on them. Took forever to trim them! Otherwise it was really delicious!

Savory and filling
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