Braised Paprika Chicken

I completely change it up, I saute the onions and peppers and I use red, green, orange, yellow or any combination equal parts to the onion. I then stir in the seasonings, and tomato paste. I use dark meat chicken (I prefer it, and I skin and de-bone myself, or use boneless skinless. Once the Seasoning and paste is well incorporated I add the chicken pieces I like in big chunks about golf ball size. Simmer a few minutes until heated and bubbly, then I just eyeball the chicken broth to make it soup like. O add the sour cream and flour last and heat a few minutes just to dissolve the flour. I like it saucy ( Add chicken broth to make it as thick or soupy as you want and you can increase the flour to get your desired thickness, I like mine like thin gravy). I serve mine over a bowl of jasmine rice (white or brown) For crockpot version, transfer the heated chicken part to the crock pot and add sour cream and flour at that time. Come home to dinner!!!

I cut the chicken into chunks to make it easier to eat, but that shouldn't affect the taste, it is still one of my faves.

I used 2 pounds of boneless skinless chicken breast. We doubled the crushed red pepper, and cut the cooking time down. Absolutely delicious!!!! Definitely one of our new favorites!

Excellent meal! Great for a cold winter night. We substituted ricotta cheese for sour cream. Still turned out very well. The thighs and legs were more tender then the breasts, so next time we should pull out the breast peices a wee bit sooner. Served over Orzo. We will def be making this again soon.

OMG! I used already cooked chicken breast since I had left overs and only made the sauce so I didn't need the flour. THIS is where it's at people!!

I was wanting to try out a new 3-quart Dutch oven on a dinner for 2 (or 3), and thought I'd try this recipe. A couple things happened - my SO got a package of boneless, skinless thighs. There were about 9 of them, rather than the 4 or 5 in a package of bone-in thighs, so I had to make some changes. I trimmed them as best I could of fat and connective tissue. I sprinkled the bottoms with salt, pepper and paprika, rolled them up and tied them and sprinkled them again. I used almost the full recipe, except I used about 2.5 - 3 cups of onions. I love bell peppers, so I kept those to the original recipe. After combining everything, I reduced the cooking time to 30 minutes, which was perfect. The thighs were fully cooked and extremely tender. I made Amish egg noodles instead of the recommended side dish. OMG... I'm a true foodie and this was absolutely delicious! I'd serve this to friends - they'd never guess it was "heathy!" I might try using hot paprika next time...

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!Pros: Great flavor

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! Pros: Great flavor

Crowd Pleaser This dish came together very easily and was quite inexpensive to make for my dinner party of 4. Under $10- seriously- although I only needed to buy chicken and fresh paprika. Switched nonfat greek yogurt for sour cream. Served with radiatore pasta to soak up the sauce. My guests raved about it. The only change I would make next time is to use only dark meat- the chicken breasts got very tough while the thighs were perfect. Pros: Decadent tasting/ Creamy/ Flavorful Cons: Don't use breast meat

AWESOMEOk this was hands down the best chicken dinner I ate in a long time!! My husband and I loved it! The sauce was a little spicy due to the red pepper flakes but it was the perfect little 'zing'... even my picky 2 year old toddler ate the sauce! Which says a lot! trust me! Total winner and we will be making this again! Pros: easy to make

AWESOME Ok this was hands down the best chicken dinner I ate in a long time!! My husband and I loved it! The sauce was a little spicy due to the red pepper flakes but it was the perfect little 'zing'... even my picky 2 year old toddler ate the sauce! Which says a lot! trust me! Total winner and we will be making this again! Pros: easy to make

Yummy This recipe was actually pretty easy to make. The chicken was flavorful (but not too strong) and made a lot of great sauce. I will be making this again. Pros: Great sauce, good flavor, makes a lot

Meh Meh. My curry- and chili-loving family votes to skip this one. Not enough taste bang for the time buck. Disappointing after driving many miles and paying a fair amount for some nice sweet paprika. Pros: Looks nice, smells nice, inoffensive taste Cons: Not very flavorful

Delicious! This makes a regular appearance at our house! I usually use boneless, skinless chicken thighs and serve over brown rice with some sort of green vegetable. Delicious! Pros: easy and delicious

LOVED this. I used boneless chicken breasts and made some creamy garlic mashed potatoes and steamed broccoli to serve with it. The sauce had a very nice kick to it and was nice and creamy. Yum!

Really good chicken dish It was very good and my guest liked it as well. In fact I forwarded her the recipe. I am also adding i to my repertoire as a Personal Chef Pros: It had great flavor and it was quick and easy to create Cons: I don't usually buy thighs and legs so I used boneless/skinless chicken breasts

Braised Paprika Chicken My family LOVES this dish, even the next day as left-overs. My only changes are that I brown the chicken first and then after it has simmered in the pot until done, I cool and de-bone the meat and add it back into the pot.

Braised Paprik chicken..Awesome! Wonderful meal. I used boneless chicken breast and this substitutede nicely. The flavor is creamy and robust. My family enjoyed and we only had a small portion left over. I will prepare again! This is a must try (you do not taste the onion, it adds a slight seetness.) Pros: Easy Cons: Prep work

Average, with altered recipe After reading reviews, I had very high expectations. I think using all red pepper and no green was a mistake that increased the overall sweetness of this dish. It was edible, but nowhere near a favorite. Pros: One-pot preparation Cons: Overall sweetness, expected something savory

Yum! Wow! This is delicious! 4 cups of onions sound like a lot but it's perfect cause they cook down a lot. Left out the red pepper flakes cause the little one doesn't do spicy. Great recipe...thanks!!!!

Great dish! This recipe is a keeper! Very delicious and simple to prepare. Everyone in my family loved it, even my picky 16 year old. Pros: Simple preparation with relatively few ingredients Cons: Length of cook time precludes this as a weeknight dish

Great Recipe This recipe tasted wonderful! I will definitely make it again but I will use chicken breasts that are already skinned & deboned for quicker preparation. I served it with quinoa mixed with spinach & chopped almonds. Pros: So easy to put together Cons: Boned breasts

Wonderful!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.

Wonderful! 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.

EXCELLENT! 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!!! Pros: Very flavorful! My husband's new favorite dish!! Cons: A little on the hot side, but easily fixed if you cut the amount of red pepper in half.

It was okay at best! I wouldn't make it again though.

Excellent 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. Pros: a little spicy, creamy, delicious!

Delicious and easy to make The chicken came out very tender and the sour cream added a nice twist to the sweet and spicy flavor. The cooked broth was so delicious on top of some brown rice. I completely forgot that this meal was under 500 calories!!!

Delicious and easy to makeThe chicken came out very tender and the sour cream added a nice twist to the sweet and spicy flavor. The cooked broth was so delicious on top of some brown rice. I completely forgot that this meal was under 500 calories!!!

Delicious! this one is a keeper. I didn't have chicken still on the bone so I used boneless skinless chicken breast and it came out great. I don't have a crock pot so I used one of my regular pans with a lid and the chicken was done in about 25 minutes. I'm so glad there is recipes like this that aren't loaded with fat and calories that taste much better than fast food and even better than some of the popular dishes at restaurant chains. You don't have to have it fried or filled with cheese to feel pretty darn satisfied.

Delicious! this one is a keeper. I didn't have chicken still on the bone so I used boneless skinless chicken breast and it came out great. I don't have a crock pot so I used one of my regular pans with a lid and the chicken was done in about 25 minutes. I'm so glad there is recipes like this that aren't loaded with fat and calories that taste much better than fast food and even better than some of the popular dishes at restaurant chains. You don't have to have it fried or filled with cheese to feel pretty darn satisfied.

pretty yummy. used canned mushrooms and came out great.

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

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 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.

I took Robyn Donnelly's suggestion, since I only had boneless thighs in the fridge. The dish was delicious; and I highly recommend the dill as garnish.

I took Robyn Donnelly's suggestion, since I only had boneless thighs in the fridge. The dish was delicious; and I highly recommend the dill as garnish.

i liked this recipe. i had chicken breasts, so instead of slow cooking them like the recipe suggests for the tougher pieces of meat, i just fried them off in a pan, made the sauce like the recipe said without the meat and added the chicken pieces at the end. it turned out really well and cut the cooking time down to 20 mins. its a perfect dinner for when you havent got a whole lot in your fridge, and its very tasty.

i liked this recipe. i had chicken breasts, so instead of slow cooking them like the recipe suggests for the tougher pieces of meat, i just fried them off in a pan, made the sauce like the recipe said without the meat and added the chicken pieces at the end. it turned out really well and cut the cooking time down to 20 mins. its a perfect dinner for when you havent got a whole lot in your fridge, and its very tasty.