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Main dishes

Chicken Paprikash

Chicken Paprikash recipe
photo by:kraft
I've been using this recipe for years. A good quality paprika makes all the difference! Also, I sometimes substitute a nice white wine for half the chicken broth. It adds...read more
posted by
roach921
on 10/26/2010
time
prep:
45 min
total:
1 hr 15 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1
 broiler-fryer chicken (3-1/2 lb.), cut up
1/3
cup  flour
3
Tbsp.  Hungarian paprika, divided
1/4
tsp.  ground black pepper
2
Tbsp.  olive oil
3
 shallots, finely chopped
1/8
tsp.  ground red pepper (cayenne)
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
cups  hot cooked egg noodles
1/4
cup  chopped fresh parsley

Make It

REMOVE skin from all chicken pieces except wings. Mix flour, 2 Tbsp. paprika and black pepper in pie plate; reserve 1/4 cup. Coat chicken with remaining flour mixture; discard any remaining flour mixture.

HEAT oil in Dutch oven or large deep skillet on medium heat. Add half the chicken; cook 3 min. on each side or until browned on both sides. Transfer to plate. Repeat with remaining chicken; cover to keep warm. Add shallots to pan; cook and stir 4 min. Stir in remaining paprika and red pepper; cook 1 min. Add broth; stir. Bring to boil. Return chicken to pan; cover. Simmer on medium-low heat 30 min. or until chicken is done (165ºF.) Remove chicken from pan; cover to keep warm.

MIX sour cream and reserved flour mixture in medium bowl. Stir in 1/2 cup of the hot broth from pan. Add to pan; simmer 1 to 2 min. or until thickened, stirring constantly. Return chicken to pan; cook until heated through. Serve over noodles; sprinkle with parsley.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and glass of fat free milk to round out the meal.
Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Food Facts
Hungarian paprika can usually be found in a unique spice tin in the spice aisle of supermarkets. Hungarian paprika is richer in flavor and color, but plain paprika can be substituted.
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