Chicken Paprika a la Trisha
Prep: 20 min
Cook: 40 min
Total: 60 min
Serves: 6
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Succulent chicken thighs take center stage in this comforting dish, where they’re richly coated in paprika and lovingly sautéed with earthy mushrooms and crisp green peppers. The addition of creamy sour cream transforms each bite into a velvety experience, making it a perfect choice for family gatherings or cozy weeknight dinners. Serve it over buttered noodles or rice, and watch as everyone gathers around the table to savor this delightful meal.
Ingredients
Ingredients
- 8 - Chicken Thigh
- 3 to 4 Tbsp Butter - Melted
- 1 - Paprika
- 2 Loaves Onion
- 1/2 Lb Mushrooms
- 2 Cubes Chicken Bouillon
- 1/2 Cup Sherry
- 2 to 3 Stalk Celery With Leaves
- 1 Large Green Pepper
- 1 Can Pimento Strips
- 1 - All-Purpose Flour
- 1 1/2 Cups Sour Cream
Directions
Directions
- Coat chicken with melted butter; sprinkle with paprika heavily.
- Cut onions into 1/4-inch slices; separate into rings.
- Place chicken pieces and onion rings in large iron skillet; brown slowly.
- Add mushrooms; saute for 3 to 4 minutes.
- Stir in 2 cups water, bouillon cubes and sherry.
- Additional water may be added if desired.
- Simmer until chicken is tender.
- Slice celery crosswise into 1/4-inch strips; chop green pepper coarsely.
- Place pimento strips, celery and green pepper over chicken; cover.
- Steam for 5 to 7 minutes or until vegetables are crisp-tender.
- Make a thin smooth paste from flour and water.
- Add to liquid in skillet.
- Cook over low heat, stirring constantly, until thickened.
- Remove chicken mixture from heat; stir in sour cream.
- Serve over hot buttered noodles or rice.
Nutrition
Per serving · 6 servingsCalories
490
Fat
30 g
Saturated fat
15 g
Carbohydrates
20 g
Sugar
3 g
Fiber
2 g
Protein
36 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 - Chicken Thigh
- 3 to 4 Tbsp Butter - Melted
- 1 - Paprika
- 2 Loaves Onion
- 1/2 Lb Mushrooms
- 2 Cubes Chicken Bouillon
- 1/2 Cup Sherry
- 2 to 3 Stalk Celery With Leaves
- 1 Large Green Pepper
- 1 Can Pimento Strips
- 1 - All-Purpose Flour
- 1 1/2 Cups Sour Cream
