I've made this recipe many times and absolutely love it! I use only boneless chicken thighs and I use a pound and a half so there is lots of extra sauce, and I serve with rice pilaf. I add more salt then it calls for, recommend adjusting to taste after braising the meat. I even made it for my diabetic Dad (just removed the pinch of sugar and flour and served without rice). Great recipe.
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.
55 Reviews for Braised Paprika Chicken
I used Smoked Paprika, cause that is what I had. We love this recipe. I double the crushed red pepper. I have made this about six times since discovering the recipe, using veggie broth, all Green pepper, it doesn't matter it is so good. Love , Love, even better the next day.
I glanced over a few pages of the reviews before I chose this recipe. I made it tonight and I am very disappointed, it was bland. It looks good when prepared but it was lacking flavor. I followed recipe.. I didn't change anything.. I wasn't impressed. Easy but would not make again.
I used bone-in chicken and the result was pretty greasy. I'd like to try it again with boneless chicken. Also, I might skip the flour; I didn't think it was necessary. I thought the spice level was fine, but my young children thought it was too spicy.
The sauce was out of this world! I made it for myself and a friend and couldn't have picked an easier and more delicious recipe! I paired it with eating well's roasted lemon parmesan cauliflower and everything on the plate was so good it was hard to stop eating even when we were full!