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.
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
I made it and didn''t have ANY leftovers. That's the indication that it was great. ALWAYS have some leftover even when we love the dish. Thank you!!!
This is in my regular rotation now. Everyone loves it. I serve it over brown rice. Yum!
Wonderful flavors! Didn't have tomato paste, so I used 4 tbl. tomato sauce and reduced the liquid after the chicken was removed and before adding the sour cream. Used bonelss chicken thighs and cooked about 25 minutes. Served over egg noodles with steamed broccoli. Family loved it.
Really good -- worth the time chopping. I used boneless skinless chicken breasts and it was still very flavorful, moist, and tender.