Chicken Paprika Recipe
Chicken paprika is a skillet cooked and creamy chicken recipe. Prepared with tomato sauce and onions for flavor, the chicken paprika is simply cooked and seasoned with a dash of paprika. Finished with sour cream, the chicken paprika can be served with sides of choice.
Ingredients
2 1/2- to 3-pound broiler-fryer chicken, cut up
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 cup Oil
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/2 cup water, divided
1 1/2 to 2 tablespoons paprika
1 cup dairy sour cream
1/4 cup all-purpose flour
Hot cooked narrow egg noodles
Directions
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Heat Oil in large skillet.
Add chicken pieces.
Brown over medium-high heat.
Remove chicken from skillet; set aside.
Pour off all but 1 tablespoon drippings.
Add onion.
Saute over moderate heat until tender.
Stir in tomato sauce, 1/4 cup water, paprika, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.
Add chicken.
Heat to boiling.
Cover.
Reduce heat.
Simi|ner, stirring occasionally, 35 to 40 minutes, or until chicken is tender and meat near bone is no longer pink.
Remove chicken from skillet; keep warm.
Blend sour cream, remaining 1/4 cup water and flour in small mixing bowl.
Blend into mixture in skillet.
Cook over low heat, stirring constantly, until thickened.
Heat Oil in large skillet.
Add chicken pieces.
Brown over medium-high heat.
Remove chicken from skillet; set aside.
Pour off all but 1 tablespoon drippings.
Add onion.
Saute over moderate heat until tender.
Stir in tomato sauce, 1/4 cup water, paprika, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.
Add chicken.
Heat to boiling.
Cover.
Reduce heat.
Simi|ner, stirring occasionally, 35 to 40 minutes, or until chicken is tender and meat near bone is no longer pink.
Remove chicken from skillet; keep warm.
Blend sour cream, remaining 1/4 cup water and flour in small mixing bowl.
Blend into mixture in skillet.
Cook over low heat, stirring constantly, until thickened.
