PAPRIKA CHICKEN

Paprika Chicken image

My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4-6 servings.

Number Of Ingredients 15

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Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 tablespoon canola oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup diced green pepper
1 cup diced sweet red pepper
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 tablespoon tomato paste
1 tablespoon paprika
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Hot cooked noodles
1/4 cup sour cream

Steps:

In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

Nutrition Facts :

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