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Chicken Paprikash

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By Betty Crocker Kitchens
Updated Mar 10, 2010
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This Hungarian favorite traditionally browns the chicken and onions in bacon drippings. We've used vegetable oil instead to streamline the recipe and make it easy.

Chicken Paprikash

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 11
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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
  • 1/4 teaspoon pepper
  • 1 medium tomato, chopped (3/4 cup)
  • 1 medium green bell pepper, cut into 1/2-inch strips
  • 1 cup sour cream
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 15 minutes or until brown on all sides; remove chicken from skillet.
  • Step 
    2
    Cook onions and garlic in oil in skillet over medium heat about 3 minutes, stirring occasionally, until onions are crisp-tender; drain oil from skillet.
  • Step 
    3
    Stir broth, paprika, salt, pepper and tomato into onion mixture in skillet; loosen brown particles from bottom of skillet. Return chicken to skillet. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
  • Step 
    4
    Stir in bell pepper. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • Step 
    5
    Skim fat from liquid in skillet. Stir sour cream into liquid in skillet. Heat over medium heat just until hot. Serve with chicken.

Nutrition

380 Calories
26 g Total Fat
29 g Protein
9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
235
Total Fat
26 g
Saturated Fat
9 g
Cholesterol
110 mg
Sodium
580 mg
Potassium
470 mg
Total Carbohydrate
9 g
Dietary Fiber
1 g
Protein
29 g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
18%
18%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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