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Braised Paprika Chicken

January/February 2009

Your rating: None Average: 4.1 (310 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

54 Reviews for Braised Paprika Chicken

12/01/2012
Anonymous
DELICIOUS!

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!

simple ingredients
Comments
09/11/2012
Anonymous

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!

Comments
08/09/2012
Anonymous
This is not low fat!!

sour cream?
butter?
These ingredients are not low in fat!

Comments (2)

19 comments

Anonymous wrote 3 years 33 weeks ago

I doubled the chicken and

I doubled the chicken and skimmed the fat off the top before adding the sour cream. I also don't think it is a hi fat recipe for eight servings for us.

Anonymous wrote 3 years 36 weeks ago

1 tablespoon of butter and a

1 tablespoon of butter and a half cup of sour cream for 6 servings.....that amount isn't an issue

07/22/2012
Delicious!

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!

easy and delicious
Comments
04/05/2012
Anonymous

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!

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