It was very good and my guest liked it as well. In fact I forwarded her the recipe. I am also adding i to my repertoire as a Personal Chef
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
Good recipe. Used eight 6-oz boneless chicken breasts cut in half and seared on both sides in the hot oil before setting them aside and browning onions. Cut the simmering time in half, easy. Served with angel hair pasta. I think it could use some greens, so will probably throw in a handful of chopped kale when adding the sour cream next time I make this. I look forward to altering it for the crock pot.
This dish is so rich and flavorful, I'd swear it was made with full-fat sour cream. I made it with thighs only.
My family LOVES this dish, even the next day as left-overs. My only changes are that I brown the chicken first and then after it has simmered in the pot until done, I cool and de-bone the meat and add it back into the pot.
Wonderful meal. I used boneless chicken breast and this substitutede nicely. The flavor is creamy and robust. My family enjoyed and we only had a small portion left over. I will prepare again! This is a must try (you do not taste the onion, it adds a slight seetness.)