Paprika Chicken

Total Time
1hr
Prep
10 mins
Cook
50 mins

One for when you don't want to turn the oven on! Made on top of the stove in a frypan with a lid or a saucepan. This comes from my book of 'Classic Kiwi Recipes' Note:Based on the reviews I realised that I use a frypan with a steam hole in the lid so that some of the liquid evaporates. I have altered the recipe to use only 1/2 cup water so that should help too. When bringing the liquids to the boil for the 2-3 mins make sure you do this without the lid to evaporate the liquids to your preference before adding the chicken back in and the sour cream. I hope this extra information helps those who would also like to try this dish. :)

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Ingredients

Nutrition

Directions

  1. Melt butter or oil in a frypan which has a lid, add onion, tomatoes, and peppers.
  2. Fry until onion is lightly browned.
  3. Add chicken and cook with lid on for approx 20-30mins on med to low heat turning chicken at least twice.
  4. Remove chicken from pan.
  5. Stir in the paprika, sauce and water.
  6. Bring to a boil for 2-3 mins without the lid.
  7. Reduce heat to med and return chicken to pan, cover again and cook for 15mins.
  8. Just before serving stir in the sour cream.
  9. Reheat but dont allow to boil.
  10. Serve over rice or noodles.
Most Helpful

4 5

I made this for Random Tag. It is a nice quick dinner for a summers evening. Made this using boneless chicken breasts which had been flattened for more even cooking and increased the paprika by approximately half. I agree that the sauce was a little on the thin side and probably would have been better to have thickened it up a little bit. Served it with a side salad and brown rice.

5 5

Made this tonight using boneless chicken breasts and served it over egg noodles. It was yummy. I think next time though I'll use less water, as my sauce was a little on the "thin" side, and more paprika for the taste.