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Food & Recipes

Foodie 411

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Braised Paprika Chicken

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 60 Minutes | Total Time: 1 Hour, 55 Minutes

3-3 1/2 pounds
bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed
3/4 teaspoon
coarse salt, divided
1/2 teaspoon
freshly ground pepper
2 tablespoons
canola oil
1 tablespoon
butter
4 cups
finely diced onions
1 pinch
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

Instructions

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.

Reviewed July 16, 2012