Braised Paprika Chicken

January/February 2009

Your rating: None Average: 4.1 (310 votes)

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.

"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...
Braised Paprika Chicken

54 Reviews for Braised Paprika Chicken


Yum, so good, this turned out fantastic. Next time, I think I will try it with boneless chicken breasts just so we don't have to deal with the chicken bones.


I've made this twice. Company absolutely loved it. Added some cayenne pepper in addition to the crushed red to give it some heat.


This as the best and an absolute keeper. I added two diced white potatos and one diced sweet potato as well as increased the chicked broth. It was like a stew. I will add mushrooms next time!


This was absolutely delicious. I cut the recipe down to 1/3 because I was cooking for two, but my boyfriend suggested I make the full amount of sauce next time so he can sop it up with bread. The sauce was really delicious and the thighs I made with it were tender and wonderful too. This is definitely something I'll make often.


A keeper recipe. My husband enjoyed this dish very much. I served it with brown rice sauteed with onion, mushroom and homemade vegetable stock, and a chopped salad.


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