Comida Kraft
Recipe Box

Chicken Paprikash

Prep Time
Total Time

6 servings

Test your spice tolerance with this Chicken Paprikash! Your competitor? A sauce made of ground cayenne pepper, Hungarian paprika and black pepper.

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What You Need

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Make It

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  • 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.

Serving Suggestion

Serve with a mixed green salad and glass of fat free milk to round out the meal.


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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 480
Total fat 21g
Saturated fat 7g
Cholesterol 135mg
Sodium 230mg
Carbohydrate 39g
Dietary fiber 3g
Sugars 2g
Protein 33g
% Daily Value
Vitamin A 45 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from We loved it. We loved it. I did tweak it a bit. Used boneless chicken breast cubed instead of whole chicken (saves time)just don't brown too long and overcook it. Also used a cajun spice mix I had instead of cayenne. Also steamed broccoli on the side. YUMMY Plan to make again and add garlic.
Date published: 2011-10-14
Rated 5 out of 5 by from I've been using this recipe for years. 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 a new depth to the flavor =)
Date published: 2010-10-26
Rated 2 out of 5 by from Blah! Blah!
Date published: 2011-01-01
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