Paprika Chicken


by: momma

This was one of my favorite dishes when I was growing up. My mom learned it from her mom, so of course I had to make it when I got old enough!! My kids just love it too and if I ask what they'd like for dinner, this is always one of the first requests!!


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serves: 4

2 T olive oil or butter

2 lb Chicken parts or boneless, skinless chicken breasts or thighs

1 large onion, chopped

3 T paprika

1/2 t salt per pound of chicken

2 c - 3 chicken stock or broth – enough to cover the chicken

2 T – 2 1/2 flour per cup of stock (corn starch can be used instead)

cold water or milk

1 c sour cream

Nutrition Facts
Paprika Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 644

  • Total Fat: 33.3 g
  •     Saturated Fat: 11.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 215.1 mg
  • Sodium: 1578.2 mg
  • Total Carbs: 13 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 4 g
  • Protein: 73.4 g

how is this calculated?

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1.  Put the oil/butter into a heavy pot. Add the onions and cook/stir on medium -high heat until starting to brown , being careful not to let them burn. Remove onions, leaving the oil.

2.  Add the chicken, browning on both sides in the olive oil over medium-high heat. Remove to a separate plate or bowl and continue cooking the chicken until all is browned.

3.  Sprinkle the chicken with the paprika and salt, stirring all to coat the chicken well with the paprika.

4.  Pour the chicken stock over the chicken, making sure all the chicken is covered.

5.  Simmer on low 20 – 30 minutes, or until the biggest piece of chicken is done in the thickest part. (Insert a meat thermometer into the thickest part of the meat but not touching a bone – the temperature should be 160-165º F.) Remove the chicken to a plate/bowl. Cover to keep warm.

6.  Add the onions back to the broth and bring back to a slow boil – simmer for 10 minutes.

7.  Put the flour into a large measuring cup or medium bowl. If using the 3 c. of stock, use 6 T. of flour, etc. SLOWLY stir in the cold water or milk, beating out the lumps of flour with a whisk or fork. Continue to add the water or milk until all the lumps are gone and your mixture is fairly thin. This mixture is called a slurry.

8.  While stock is boiling, SLOWLY drizzle the slurry in, stirring constantly. Your broth will start to thicken as it reheats. Turn the heat down as the gravy starts to bubble – you just want a slow simmer – keep stirring.

9.  When your gravy is not quite as thick as you want it, remove from heat and stir in the sour cream until all incorporated/melted, than add the chicken back in. All gravies thicken more with time. If it gets too thick later, just add a bit of water, milk, or broth.

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