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Chicken Paprikash

Chicken Paprikash
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large pot over medium-high heat. Season the chicken with ¼ teaspoon each salt and black pepper.
  2. Cook the chicken until browned, 4 to 5 minutes per side. Remove from the pot.
  3. Discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 4 to 5 minutes.
  4. Add the tomatoes (crush them with your hands as you add them), paprika, ½ teaspoon salt, and ¼ teaspoon black pepper and bring to a boil.
  5. Nestle the chicken in the vegetable mixture and simmer, partially covered, until cooked through, 15 to 20 minutes.
  6. Meanwhile, cook the noodles according to the package directions. Top with the chicken, sour cream, and dill.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 613
  • Fat 30g
  • Sat Fat 9g
  • Cholesterol 164mg
  • Sodium 867mg
  • Protein 39g
  • Carbohydrate 44g
  • Sugar 10g
  • Fiber 4g
  • Iron 5mg
  • Calcium 53mg
What does this mean? See Nutrition 101 .

Quick Tip

You can freeze the cooked chicken (without the noodles) for up to 3 months. Defrost overnight in the refrigerator, reheat in a 400-degree oven, and serve with the noodles, sour cream, and fresh dill.

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