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.
Braised Paprika Chicken
From EatingWell: January/February 2009
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.
55 Reviews for Braised Paprika Chicken
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!
Made this fir dinner on a week night. I had most ingredients on hand excepts for marjoram, so I skipped that step and used regular paprika. All the favors came together and my family enjoyed every bite. I did cut up the chicken thighs to help speed up the cooking time.....it was a weekday after all. I paired it with veggie blend ( frozen veggies) to help keep the calories down...no noodles no rice :(
I made this tonight and invited friends for dinner. Everyone really enjoyed it. I did add sauteed mushrooms and served over wheat noodles. I didn't have Hungarian paprika or marjoram. I used regular paprika, thyme, and basil instead. Also added 5 cloves of garlic. I seared the chicken first, for color. The thighs had much better flavor than the breast meat. I think I will add some red wine to the sauce next time, for added depth of flavor. Thanks for the recipe...it's a keeper!
Made this tonight and it was creamy, with very good flavor : sweet, oniony, buttery chicken with good heat. I halved the recipe for my bf and I and added 2 cloves chopped garlic, 1/2 teaspoon Chile powder, and subbed oregano and sage for marjoram (didn't have it in the cupboard) . I used bone in thighs with some skin still on, for full flavor. Served with egg noodles. I highly recommend! The sauce is delicious.
used full fat sour cream... we're t super fat conscious, as long as th