I made this for my family this last week and even my kids loved it. I used a whole red and whole green bell pepper instead of just the amounts in the recipe, but other then that I followed the recipe. I served it over mashed potatoes and it was just delicious! I will definitely be making this again.
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
When I make this recipe, I also make brown rice with it. At the point it tells you to remove the chicken to another plate & keep it hot, I take that time to cut the chicken (well, it's so tender that it just pulls apart, so there's really no 'cutting' involved) into bite-sized pieces. At the very end, I mix in about 3/4 of a bag of instant brown rice into the chicken mixture. ABSOLUTELY DELICIOUS!!! I will say this though... I do like a bit of hot in my foods from time to time, but the original recipe was a bit much for me (even though my husband was fine with it). I recommend cutting the amount of crushed red pepper in half. MUCH better!! This is definitely one of our favorites!!!
I made this last weekend while my lactose intolerant mom was out of town. Yumm! It was seriously the best thing I've ever made. Soooo good. I used regular paprika and a pinch more of sugar instead of sweet or hungarian paprika, and it was still really tasty. Most of the onions I used were red. Overall, a very satisfying meal. One thing, though...it takes a long time to skin chicken :P I suggest buying boneless, skinless chicken instead of bothering with it.