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    You are in: Home / Recipes / Old World Paprika Chicken Recipe
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    Old World Paprika Chicken

    Old World Paprika Chicken. Photo by breezermom

    1/3 Photos of Old World Paprika Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    BakinBaby's Note:

    I found this recipe years ago in a "Farm Journal's Best Ever Book". Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Coat chicken with mixture of flour, paprika, salt and pepper.
    2. 2
      Brown chicken in hot olive oil in skillet about 15 minutes.
    3. 3
      Add onion.
    4. 4
      Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
    5. 5
      (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
    6. 6
      Remove to serving platter.
    7. 7
      Add remaining bouillon and sour cream to pan drippings.
    8. 8
      Stir well; heat.
    9. 9
      Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.

    Ratings & Reviews:

    • on October 21, 2008

      55

      So very good and easy to prepare. My husband asked me why I had never made this before so that is a good sign. I used boneless chicken breasts and chicken stock instead of water and boullion as that is what I prefer. I also found the sauce to be slightly thinner than I would have liked but once it did thicken upon standing and I was a happy camper!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2011

      35

      I'm sorry to leave a less than perfect review but this was very oily. I guess if you're using skinless chicken breast it would be fine but if you're following the recipe exactly I would highly recommend reducing the oil by half. Also I feel the flour made the chicken nice and crispy but after adding the bouillon/water mix it just became soggy and unappetizing. I would just add the flour at the end.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2010

      55

      Very good! I cooked my boneless skinless chicken breasts whole, then I cut it up into bite sized pieces and served it with the sauce over linguine. Great! My sauce was a little thin, but the pasta took care of that. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Old World Paprika Chicken

    Serving Size: 1 (324 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 544.9
     
    Calories from Fat 385
    70%
    Total Fat 42.8 g
    65%
    Saturated Fat 12.7 g
    63%
    Cholesterol 133.6 mg
    44%
    Sodium 909.4 mg
    37%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.3 g
    9%
    Protein 30.3 g
    60%

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