Chicken Paprika

Name: Chicken Paprika
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 1/3 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 1/2 cups sour cream; 1 tablespoon paprika; 1 teaspoon cornstarch

⏱️ Ready in 40 min 🥄 Prep 20 min 🔥 Cook 20 min 👥 12 servings 👁️ 2 views

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 20 min

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 170

% Daily Value*

Total Fat 9.8g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 313mg 14%

Total Carbohydrate 7.8g 3%

Dietary Fiber 1.2g 4%

Total Sugars 1.4g

Protein 13g 26%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.