Chicken Paprika Recipe
~ Tender and Creamy ~

Hungarian in origin, paprika and sour cream make this chicken paprika recipe deliciously creamy and tender!

Chicken Paprika

Serves 4


  • 4 whole chicken legs, halved (thighs and drumsticks) or chicken breasts
  • 3 tablespoons olive oil (45 ml)
  • 1 large onion, finely chopped
  • 1/8 teaspoon salt, optional (0.5 ml)
  • 1 tablespoon paprika (15 ml)
  • 3/4 cup water, divided (175 ml)
  • 1½ cups sour cream (375 ml)
  • 1 tablespoon flour (15 ml)
  • 1 each green and red pepper, sliced in rings for garnish (optional)


Wash chicken and pat dry with a paper towel.  In a large frying pan, heat the olive oil over medium heat for approximately 1 minute.  Add the onions and sauté until transparent.  Place the chicken in the pan and cook, turning until browned on all sides.  Sprinkle the salt and paprika over the chicken.  Add 1/2 cup (125 ml) of the water.  Cover and bring to a boil.  Reduce heat and simmer for about 30 minutes.  Add an additional small amount of water, if necessary. 

In a small bowl, combine the sour cream, flour and remaining 1/4 cup (50 ml) of water.  Pour this mixture over the chicken and stir.  Simmer, uncovered, for an additional 5 minutes.  Place chicken on a serving dish.  Pour the sauce over the chicken and garnish with the pepper rings or strips.

Chicken Paprika Recipe taken from "Dairy Delicious" by Louise Bailey and Madeline Wright.

Quick Beef Stroganoff

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