Chicken paprika


An easy recipe for braised chicken. Serve with pasta or mashed potatoes.


4 lb chicken (pieces)
2 T paprika
  seasoning (salt and ground pepper to taste)
3 T olive oil
1 onion (chopped)
1 c broth (chicken broth)
4 bell pepper (red, roasted, skin and seeds removed, cut into strips)
1⁄2 c sour cream


  1. Season chicken with pepper and salt.
  2. Heat oil in a pan over moderate heat. Brown chicken pieces.
  3. Push chicken to one side and add onion to the pan, cook until soft but not browned.
  4. Remove pant from heat. Add paprika and mix lightly. Return to the heat and cook 1-2 minutes more, stirring continuously.
  5. Add 1/2 cup stock, cover and simmer until chicken is tender, about 20-25 minutes.
  6. Remove chicken pieces from the pan and keep warm.
  7. Simmer, stirring frequently, to reduce juices to a shiny glaze.
  8. Add the remaining 1/2 cup chicken stock and tomato puree. Bring back to the boil.
  9. Return chicken pieces to the pan and incorporate the roasted red pepper. Heat until warmed, about 2 minutes.
  10. Add sour cream, reserving a little for decoration. Shake the pan to mix rather than stirring. Do not let it boil.
  11. Distribute chicken pieces and sauce on plates ant top with the reserved sour cream.


Brown chicken legs first, for about 5 minutes, then add breast pieces and  continue cooking until all pieces are browned.

Paprika easily gets scorched.That's why we add it far from the heat and cook fast.

The sour cream will curdle in the sauce if allowed to boil. Turn the heat off quickly once added.

6 servings
Nutrition 650 calories per serving
Preparation time
Cooking time
Total time
1 hour

chicken gloulash