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Easy Chicken Paprikas

Makes 4 servings

Susan Templer streamlined her Hungarian mother's classic paprikas (pronounced "paprikash"). Serve over spaetzle, egg noodles, or rice. Prep and Cook Time: 1 hour.

 2 tablespoons vegetable oil
 1 onion (6 oz.), peeled and chopped
 1 teaspoon salt
 1 chicken (4 lb.), cut in 8 serving-size pieces, rinsed and patted dry
 1 green pepper (6 oz.), rinsed, stemmed, seeded, and chopped
 1 tomato (8 oz.), rinsed and chopped
 1 tablespoon hot Hungarian paprika
 2 teaspoons cornstarch
 8 ounces sour cream
Step 1

Set a 5- to 6-quart pan over medium-high heat. When pan is hot, add oil, onion, and salt. Lower heat to medium and stir occasionally until onion is translucent, 3 to 5 minutes.

Step 2

Add chicken pieces. Cook, covered, for about 10 minutes.

Step 3

Add green pepper, tomato, and paprika. Stir, then cook, covered, over low heat for 30 to 40 minutes, until the chicken is no longer pink in center. Remove chicken.

Step 4

Skim fat from pan and increase heat to medium-high. Cook uncovered until liquid is reduced to 1 1/2 cups, about 15 minutes.

Step 5

Stir cornstarch into the sour cream. Add mixture and chicken to pan and cook, uncovered, 5 to 10 minutes, until everything is hot and the sauce has thickened.

Nutrition Facts

Servings Makes 4 servings

Amount Per Serving
Calories 704Calories from Fat 59
% Daily Value *
Total Fat 46g71%

Saturated Fat 16g80%
Cholesterol 201mg67%
Sodium 784mg33%
Total Carbohydrate 13g5%

Dietary Fiber 1.8g8%
Protein 58g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.