Advertisement

Braised Paprika Chicken

January/February 2009

Your rating: None Average: 4.1 (313 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.



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...
Braised Paprika Chicken

55 Reviews for Braised Paprika Chicken

05/18/2016
Anonymous
Delicious Staple Mid-week Meal

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.

Easy/Great Flavor
Comments
03/11/2016
Anonymous
My New favorite

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.

not a lot of ingredients
Comments
04/09/2014
Anonymous
High expectations based on reviews

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.

One pot recipe
Comments
12/19/2013
Anonymous
Too greasy with bone-in chicken

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.

tasted good
Comments (1)

19 comments

Anonymous wrote 24 weeks 3 days ago

It's not the bone that's the

It's not the bone that's the issue. It's the skin. Remove the skin from the chicken. The bone actually provides flavour.

10/30/2013
Fantastic and so easy!

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!

Great flavor
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner