Paprika Chicken Paprika Chicken

Paprika Chicken Image by: Paprika Chicken Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 478 mg
  • Protein 26 g
  • Calories 268.0
  • Total fat 11 g
  • Cholesterol 99 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 21.0
  • Folate 14.0
  • Calcium 12.0
  • Vitamin A 26.0
  • Vitamin C 87.0
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Paprika Chicken