Tested till perfect Paprika Chicken
Paprika Chicken
Photography by Matthew Kimura

Paprika Chicken

Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2005

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 8 8boneless skinless chicken thighboneless skinless chicken thighs
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbsppaprika
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)tomatotomatoes, chopped
  • 2 tbsp 2tbsptomato paste
  • 1 1sweet green peppersweet green peppers, diced
  • 1/2 cup 1/2cuplight sour cream
  • 2 tbsp 2tbspminced fresh parsley
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Preparation

Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.

Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.

Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Garnish with sour cream and parsley.

Additional information :

Slow Cooker Paprika Chicken: After browning chicken, transfer to slow cooker. Continue with recipe, omitting tomato paste until later and scraping tomato mixture into slow cooker. Cover and cook on low for 4 hours.

Stir green pepper and tomato paste into slow cooker; cover and cook on high for about 15 minutes or until thickened. Serve topped with sour cream and parsley.

Nutritional Information Per serving: about

cal 268 pro 26g total fat 11g sat. fat 3g
carb 17g fibre 3g chol 99mg sodium 478mg

% RDI:

calcium 12 iron 21 vit A 26 vit C 87
folate 14
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