Paprika Chicken

From Taste of Home. How many different ways are there to cook chicken? As I look through my endless supply of chicken recipes, I think I must be determined to find out! In this dish, mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1 (3 1/2-4 lb)  broiler or 1 (3 1/2-4 lb)  broiler-fryer chickens, cut up
• 1  tablespoon  vegetable oil
• 1  tablespoon butter
• 1  cup fresh mushrooms, sliced
• 1  cup onion, diced
• 1  cup green pepper, diced
• 1  cup  sweet red pepper, diced
• 3  tablespoons all-purpose flour
• 1 (14 1/2ounce) can chicken broth
• 1  tablespoon tomato paste
• 1  tablespoon paprika
• 1 -1 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
•  hot  cooked noodles
• 1⁄4 cup sour cream

Directions

1. In a Dutch oven over medium heat, brown chicken in oil and butter;remove chicken. Discard all but 3 tablespoons drippings.
2. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes.
3. Stir in flour until smooth.
4. Gradually add broth,stirring constantly.
5. Bring to a boil; cook and stir for 1 minute or until thickened.
6. Stir in tomato paste, paprika, salt and pepper.
7. Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear.
8. Remove chicken to a platter of noodles; keep warm .
9. Add sour cream to sauce; stir until smooth (do not boil).
10. Spoon over chicken and noodles.
11. Yield: 4-6 servings.