Paprika Chicken
photo by Alisa Lea
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter or 2 tablespoons oil
- 1 onion (peeled & chopped)
- 2 tomatoes (sliced)
- 1⁄2 green pepper (sliced in strips)
- 1⁄2 red pepper (sliced in strips)
- 4 chicken thighs (I use breasts) or 4 chicken breasts (I use breasts)
- 1 teaspoon paprika (or more according to taste)
- 2 tablespoons tomato sauce
- 1⁄2 cup water
- 1⁄4 cup sour cream
directions
- Melt butter or oil in a frypan which has a lid, add onion, tomatoes, and peppers.
- Fry until onion is lightly browned.
- Add chicken and cook with lid on for approx 20-30mins on med to low heat turning chicken at least twice.
- Remove chicken from pan.
- Stir in the paprika, sauce and water.
- Bring to a boil for 2-3 mins without the lid.
- Reduce heat to med and return chicken to pan, cover again and cook for 15mins.
- Just before serving stir in the sour cream.
- Reheat but dont allow to boil.
- Serve over rice or noodles.
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Reviews
-
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.
RECIPE SUBMITTED BY
Jen T
New Zealand
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