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German Chicken Paprikash

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

German Chicken Paprikash. “Waiiiter, there is too much peeppper in my Paprikash …” Name that movie. It is really good and a breeze to put together. The leftovers are GREAT. In fact, I think this would be a good dish to make a double batch of and freeze one for a simple meal at a later time.

Ingredients

  • 2 Tablespoons Canola Or Olive Oil
  • 2 pounds Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
  • 1 whole Large Onion, Diced
  • 1 whole Green Bell Pepper, Diced
  • 3 Tablespoons Hungarian Paprika
  • 2 whole Garlic Cloves, Minced
  • ½ cups Water
  • 1 Tablespoon Cornstarch
  • ½ cups Sour Cream

Preparation

In a deep skillet, heat oil over medium high heat. Add onion and cook just until tender. Sprinkle some salt and pepper over the chicken and add to the skillet, cooking the chicken just slightly; do not brown. Add paprika, garlic, and green pepper, stirring to combine. Turn heat to low, cover the pan with a lid and allow to simmer for 1 hour. The chicken will render its own cooking juice, which is divine!

After an hour, dissolve cornstarch in water and add to the chicken mixture, stirring to combine. Once thickened, stir in sour cream and remove from heat. At this point, start adding salt and pepper to taste. Go slow, you can always add more. Serve over rice, noodles, mashed potatoes, or spaetzle. ENJOY!

4 Comments

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sweepea on 6.9.2010

this is one of the friendlier Chicken Paprikash recipes. i’ve seen. and i will admit that i chose CP as my first real “grown-up” dinner years ago, and it scared me off of cooking for a long time (BIG FAIL.) i guess it is time to get back on the horse, thanks for the reviews, folks, and the recipe, SS.

p.s. When Harry Met Sally!

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Siggy Spice on 4.16.2010

I was sceptical about the Paprika when I first made it too! But it works out fabulously ;) Just so you know, the first time I had the dish, I had it without the green pepper, so I say you could always leave it out!

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sdionnemoore on 4.15.2010

Oh yes. I tried this the other night. I was skeptical at first. Who uses 3 Tablespoons of paprika for anything? Okay, maybe for deviled eggs. So I swallowed my skepticism and went for it.

I substituted chicken breast for thighs and used a scant less paprika, probably 2 1/2 T. We used brown rice as the foundation for the chicken and sauce. The result was delicious. My teen wasn’t thrilled with it, but then she’s not thrilled with much that has green peppers. Still, this doesn’t affect my review. A wonderful recipe that proves paprika is not just a pretty rust colored herb, er, spice.

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dasfrauline on 4.9.2010

This was better than my own recipe!

4 Reviews

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princesskent on 10.19.2010

I have been making chicken paprikash for years, but decided to try ths variation because my husband was a little tired of the one he had been eating since childhood. My old one does not have green pepper. This is a great recipe! A whole family hit. I added a little water to the oan to prevent sticking, so I needed a touch more cornstarch for the gravy. Thanks for sharing.

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mel15brk on 8.25.2010

This recipe was really easy to prepare but I have to say it wasn’t my favorite. It was ok to me but my husband loved it. It was perfect served over white rice. Thanks for sharing!

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shari on 6.23.2010

This is so good! I made it tonight with jasmine rice and baby bok choy from my garden. Such simple ingredients with such big flavor. Thank you so much for the great recipe! This is going into the ‘keeper’ folder.

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staciaemory on 6.10.2010

This is one my husband’s favorites – and he is hard to please! :) I make the recipe exactly as reason – so yummy! We always serve over mashed potatoes, but I’m sure the rice is good as well.

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