A mild stew from the southwest with a unique flavor.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ⅓ cup all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 pinch ground black pepper
- 6 skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 ½ cups sour cream
- 1 tablespoon paprika
- 1 teaspoon cornstarch
Instructions
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
- I wouldn’t advise reheating with a microwave, as the sour cream can go a little off.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 313 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Split light and dark meat and it’s great.
Always made this without chicken stock, and used smoked paprika, puree tomatoes and a pinch of tabasco. Gives it a deeper more rich flavor, more suited to the adult palate. Don’t be afraid to tweek to suit your needs. Chicken always comes out tender and it is a quick meal!
This was fairly easy to make. I used lite sour cream instead of regular. I ended up doubling the sour cream and paprika mix for the gravy.
good base recipe – added mushrooms carrots and 1 teaspoon of sugar also substituted lactose free cream (3/4 cup) for sour cream and a bit more chicken broth very delicious
This is okay, but it doesn’t have much flavor. Half a can of fresh Hungarian paprika should be a lot more flavorful than this.
This is a really good recipe. My advice is to make sure to use good quality paprika and mix it up with smoky, sweet and sharp.
Delicious! Thanks!
Our 18 yr old son made this for his turn at dinner, it was delicious. He made a double batch and froze half to put over rice and sautéed green peppers. The first half went over whole wheat noodles with a side of steamed broccoli. Very tasty.
When made exactly as written, it’s delicious. We’ve also tinkered a little bit by reducing the sour cream and/or adding vegetables like carrots or mushrooms. It’s a great recipe!
Pretty bland
12 22 17 … http://allrecipes.com/recipe/230737/chicken-paprika/ … ‘Found a discrepancy & went with the lower amount since a complaint said, basically, it screamed “Paprika!” Well, it is paprika chicken – or chicken paprika. ;D Here’s how it went for me: 2ts salt, 1/8t black pepper. In list, 1T, in directions, for sauce, 1t. I went with 1t. I subbed 2T ketchup as another reviewer did. Also added 1/2t each: lime juice, cayenne pepper & liquid smoke; sprinkle of oregano. A hit of curry may be a good addition. Girl liked before the sour cream sauce. She isn’t the creamy sauce type girl. Boy liked, wouldn’t mind seeing again. We’ll see. Very tender. Glad I tried.
This was easy and delicious. I didn’t have any onions, as my son took the last one I had, so I used shallots and also added hot pepper flakes as we like it zippy! Thanks for the recipe.
Well- I made it per the recipe and the chicken was really tender and sauce creamy BUT the paprika flavor was all it seemed to have. I know! It is called Chicken Paprika but I was expecting some more depth and maybe a more complex flavor. Maybe if I used sweet along with smoky it would be more to my tastes. I think if you really like paprika your enjoy this.
This was really tasty, although I would spice it up a bit with goulash cream and hot paprika. It also works well with beef.
Easy to make. Quite flavorful
i had some mushrooms that needed to be used up so I added those. Used 3 kinds of paprika: Hungarian, Spanish sweet, and just a little bit of smoked for a tad more depth of flavor. (a little bit of smoked paprika goes a long way.) I salted along the way. I also used season salt in my flour mixture. It still needs ‘something’ but what, I’m not sure. maybe a dash of worstershire? not sure. It’s definitely rich and filling. I don’t think I’d use the cornstarch next time. the sauce thickened nicely and I even added a bit more stock to thin it out some.
My family loved it. The only change I made was instead of coating the chicken in a shallow dish, I put the flour covering into a bag to shake to coat. So easy!!
I added peppers and some Tandoori spice to he flour mixture. My family loved this recipe
This was off the hook,,,next time I will use chicken thighs boneless. Great flavor,,,even my picky 6 year old ate it up. I will definitely keep this in rotation. I even forgot to flour the chicken so I just sprinkled flour over it while it was in the pan, still came out screamin. Thanks for this gem!!!!
Tastes ok but we both found it a tad bland and in need of salt. Easy to prepare and was filling overall.
I made this tonight and the kids loved it! I tweaked it to suit our taste buds. I added a a ton of cayenne pepper and it came out just perfect. It wasn’t overwhelming. The only thing I would substitute is the sour cream with cream cheese instead. Im just not a big fan of sour cream. Thanks for sharing your recipe!