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Chicken Paprika

Thrifty.Chef's picture
  Vegetable oil 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chicken 3 Pound, cut into serving pieces (1 Chicken, 2 1/2 To 3 Pound)
  Yellow onion 1⁄2 Medium, peeled and finely chopped
  Water 3 Tablespoon
  Paprika 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs) (At Room Temperature)

1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. In a shallow bowl, combine the flour, salt, and pepper, and coat the chicken with it. Shake off any excess flour.
2. Place the chicken in the skillet and cook uncovered, turning the pieces once or twice, until well browned—about 10 minutes.
3. Add the onion, water, and paprika, cover, reduce the heat, and simmer for 20 minutes.
4. Place the chicken on a warm serving platter, and remove the skillet from the heat. Tilt the skillet and skim the fat from the pan juices. Stir in the sour cream. Pour the sauce over the chicken. Serve with Farmer's Turnip and Pear Salad.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3908 Calories from Fat 2550

% Daily Value*

Total Fat 286 g439.5%

Saturated Fat 70.9 g354.6%

Trans Fat 0 g

Cholesterol 971.5 mg323.8%

Sodium 2922.8 mg121.8%

Total Carbohydrates 42 g14.1%

Dietary Fiber 8 g32.1%

Sugars 5.7 g

Protein 284 g568.4%

Vitamin A 198.6% Vitamin C 20.4%

Calcium 32% Iron 92.6%

*Based on a 2000 Calorie diet

Chicken Paprika Recipe