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!
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.
53 Reviews for Braised Paprika Chicken
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!
Although this dish does take 50 or so minutes to simmer and cook I found this dish exceptionally easy to prepare and very very flavorful.
I did alter this dish to suit what I had available and my personal tastes. I added sauted mushrooms, orange bell pepper, smoked paprika instead of sweet, crushed garlic and 1 can of diced tomatoes. I also browned the meat on my panini grill before placing it all in a tupperware dish in the refrigerater for my husband to place in our crock pot later. My guest was in heaven and the extra sauce was amazing with our garlic bread. I even sent the rest of the sauce home with her for later!