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Braised Paprika Chicken

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour 55 Minutes
  6 servings
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.

Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
3-3 1/2 pounds  bone-in chicken pieces (thighs and/or drumsticks and/or breasts), skin removed, trimmed (see Tip)
3/4 teaspoon  coarse salt, divided
1/2 teaspoon  freshly ground pepper
2 tablespoons  canola oil
1 tablespoon  butter
4 cups  finely diced onions
Pinch of  sugar
1 cup  diced red bell pepper
1/2 cup  diced green bell pepper
2 tablespoons  tomato paste
2 tablespoons  sweet paprika
1 teaspoon  crushed red pepper
1 teaspoon  dried marjoram
1 cup  reduced-sodium chicken broth
1/2 cup  reduced-fat sour cream
1 tablespoon  all-purpose flour
2 tablespoons  finely minced fresh parsley, dill and/or chives

Tip: : If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.
Braised Paprika Chicken Recipe at
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.

Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.

Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.

Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.

When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 331
Fat. Total: 14g
Protein: 35g
Carbohydrates, Total: 17g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 116mg
Sodium: 384mg
% Cal. from Fat: 38%
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