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

    Paprika Chicken. Photo by Alisa Lea

    1/3 Photos of Paprika Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Jen T's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on June 20, 2010

      45

    • on June 15, 2006

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2006

      55

      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.

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

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    Nutritional Facts for Paprika Chicken

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 313.3
     
    Calories from Fat 210
    67%
    Total Fat 23.4 g
    36%
    Saturated Fat 9.7 g
    48%
    Cholesterol 100.5 mg
    33%
    Sodium 164.7 mg
    6%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.1 g
    16%
    Protein 17.9 g
    35%

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