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Prep Time:
20 minutes

Cook Time:
45 to 50 minutes

Servings:
4 to 6 servings

Prep Time:
20 minutes

Cook Time:
45 to 50 minutes

Servings:
4 to 6 servings

Chicken Paprika

INGREDIENTS

Chicken Paprika

  • 2 1/2 to 3 lbs (1.125 kg to 1.5 kg) broiler-fryer chicken, cut in pieces
  • 1 tsp. (5 mL) salt, divided
  • 1/4 tsp. (1 mL) freshly ground black pepper, divided
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
  • 1 medium onion, chopped
  • 1 cup/8 oz (250 mL) canned tomato sauce
  • 1/2 C. (125 mL) water, divided
  • 1 1/2 to 2 Tbsp. (22 to 30 mL) paprika
  • 1 C. (125 mL) sour cream
  • 1/4 C. (50 mL) all-purpose flour
  • hot cooked narrow egg noodles
  • fresh parsley sprigs (optional)

DIRECTIONS

  1. Sprinkle chicken with 1/2 tsp. (2 mL) of salt and 1/8 (0.5 mL) tsp. of pepper.
  2. Heat oil in large skillet over medium-high heat. Add chicken pieces. Cook until browned. Remove chicken from skillet; set aside.
  3. Drain pan, reserving 1 Tbsp. (15 mL) in skillet. Add onion. Sauté over moderate heat until tender. Stir in tomato sauce, 1/4 C. (50 mL) water, paprika, remaining 1/2 tsp. (2 mL) salt and remaining 1/8 tsp. (0.5 mL) pepper. Add chicken. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, for 35 to 40 minutes, or until chicken is tender and meat near bone is no longer pink. Remove chicken from skillet; set aside.
  4. Combine sour cream, remaining 1/4 C. (50 mL) of water and flour in small mixing bowl. Stir into skillet. Cook over low heat, stirring constantly, until thickened. Serve with chicken and egg noodles. Garnish with fresh parsley sprigs, if desired.