Chicken Paprika

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  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 pounds boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • 3 tablespoons Hungarian paprika
  • 4 Roma tomatoes, chopped
  • 1 cup sour cream (fat free is OK)
  • Chopped fresh dill to garnish


Place flour, salt and pepper in a large zip-top bag.
Add chicken and shake until well coated.
Heat oil in a large, heavy skillet over medium-high heat. Cook chicken until browned on both sides. Remove to a plate.
Add onions to pan and sauté until softened.
Return chicken to pan, along with tomatoes and paprika. Simmer until tender, about 45 minutes.
Remove from heat and add sour cream.
Garnish with dill. Serve over pasta, gnocchi or mashed potatoes.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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