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Chicken Paprika

Canadian.Recipes's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Cooking oil 2 Tablespoon
  Broiler fryer chicken 6 Pound, cut up (2 Birds, 2.5 To 3 Pound Each)
  Sliced onion 1⁄2 Cup (8 tbs)
  Sliced carrot 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Paprika 2 Tablespoon
  Flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Ketchup 1 Tablespoon
  Chicken broth 1 3⁄4 Cup (28 tbs) (Dissolve 2 Chicken Bouillon Cubes In 1.75 Cups Boiling Water)
  Dairy sour cream 1⁄2 Cup (8 tbs)

Heat half of the butter and half of the oil in a Dutch oven or large skillet.
Add chicken a few pieces at a time and brown evenly; remove chicken as it browns.
If needed, add more butter and oil.
Add any remaining butter and oil to skillet, stir in vegetables, and cook 5 minutes, stirring occasionally.
Stir in paprika and cook 1 minute.
Blend in flour and heat until bubbly.
Stir in salt, pepper, ketchup, and broth.
Bring to boiling, stirring constantly, and cook 1 to 2 minutes.
Reduce heat and simmer, covered, 10 minutes.
Add chicken; simmer, covered, 35 to 40 minutes, or until chicken is tender.
Remove chicken and vegetables to a hot platter; keep hot.
Gradually add sour cream to sauce, stirring constantly; heat thoroughly (do not boil).
Spoon some of the sauce over chicken; serve remaining sauce in a bowl.

Recipe Summary

Side Dish

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Chicken Paprika Recipe