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.

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...

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50 Reviews for Braised Paprika Chicken

12/08/2010

nickrodrealtor

Delicious and easy to make

The chicken came out very tender and the sour cream added a nice twist to the sweet and spicy flavor. The cooked broth was so delicious on top of some brown rice. I completely forgot that this meal was under 500 calories!!!

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11/22/2010

Anonymous

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 again for sure.

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11/20/2010

Anonymous

This recipe was delicious, the sauce was creamy but light. I did use chicken breast in bite sized pieces instead because I don't like trying to pick meat off bone and the chicken came out so tender and full of flavor. I prepared up to just before adding the sour cream and chilled overnight, finished it off as per the remaining instructions and it was so packed with flavor - I think the overnight marinating gave it some help. I would also add more veges next time, maybe some mushrooms or peas etc for an extra vege boost. Served over brown rice - will definatly become a staple.

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