I made this last night- absolutely fabulous! As others did, I used boneless breasts and thighs, cutting the breasts to the same size as the thighs, and I did brown them ahead of time in the dutch oven. This reduced the cooking time to about 30 minutes and the dish STILL tasted like I had slowly simmered the chicken all night! At the last minute I added fresh mushrooms and a large can of diced tomatoes. It is more time-consuming than some other recipes but it also TASTES like some time went into it. I served it over whole wheat couscous. This is a NEW FAVORITE at my house!
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.
54 Reviews for Braised Paprika Chicken
I used boneless skinless chicken thighs and cut them smaller to speed up cooking. The lite sour cream had all sorts of 'goo' in it, so I bought no fat and full fat which had less 'goo' and mixed them. I started this on the stovetop but transferred it to a 400F oven to finish so I didn't have to take care of it. We served it with spaetzle and sautéed collard greens and kale. Big hit with kids!
These ingredients are not low in fat!
This makes a regular appearance at our house! I usually use boneless, skinless chicken thighs and serve over brown rice with some sort of green vegetable. Delicious!
LOVED this. I used boneless chicken breasts and made some creamy garlic mashed potatoes and steamed broccoli to serve with it. The sauce had a very nice kick to it and was nice and creamy. Yum!