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Chicken Paprikash
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
A modern twist on classic Hungarian chicken dish, skipping the bacon drippings for a quicker and simpler recipe.
Ingredients:
  • 2 tablespoons vegetable oil
  • 3- to 3 1/2-lb cut-up broiler-fryer chicken
  • 2 medium onions, chopped (1 cup)
  • 1 garlic clove, finely chopped
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 medium tomato, chopped (3/4 cup)
  • 1 medium green bell pepper, cut into 1/2-inch strips
  • 1 cup sour cream
Instructions:
  • In a 12-inch skillet, heat oil over medium heat. Brown chicken on all sides in the oil for about 15 minutes. Remove chicken from skillet.
  • Saute onions and garlic in oil in a skillet over medium heat for around 3 minutes, stirring occasionally, until onions are tender-crisp. Remove excess oil from the skillet before moving on.
  • Combine broth, paprika, salt, pepper, and tomato with the onion mixture in the skillet, scraping up the flavorful brown bits from the bottom. Add the chicken back to the skillet, bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
  • Add the bell pepper to the skillet and gently stir. Cover the skillet and let it simmer for 10 to 15 minutes or until the chicken is fully cooked. Once done, carefully remove the chicken from the skillet and keep it warm.
  • Remove fat from liquid in skillet. Mix in sour cream and heat gently over medium heat until warmed. Serve with chicken.

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