Paprika chicken
Savor the rich flavors of our Paprika Chicken recipe! This succulent 3 lb whole chicken is roasted to perfection with olive oil, onions, and garlic, then simmered in a delicious blend of paprika, tomatoes, and chicken gravy. Topped with creamy sour cream and fresh parsley, this dish is guaranteed to impress. Easy to make and perfect for family dinners!
- 21 May 2024
- Cook time 75 min
- Prep time 40 min
- 6 Servings
- 9 Ingredients
Paprika chicken is a delicious and warming dish that's perfect for any season. This recipe uses a whole chicken, ensuring juicy, tender meat infused with the rich flavors of paprika, garlic, and fresh vegetables. It's a wonderful meal to share with family or friends, combining simplicity with a full-bodied taste.
Ingredients:
Instructions:
- Wash and pat dry the whole chicken. Cut into serving pieces (legs, thighs, breast, wings).
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook until they are golden brown on all sides. This should take about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onions and minced garlic.
- Sauté until the onions are soft and translucent, about 5 minutes.
- Sprinkle the paprika over the onions and garlic. Stir well to coat the onions and garlic evenly with the paprika.
- Add the diced tomatoes to the skillet.
- Cook, stirring occasionally, until the tomatoes start to break down and create a thick sauce, about 10 minutes.
- Return the browned chicken pieces to the skillet.
- Pour the chicken gravy over the chicken and tomato mixture.
- Stir to combine, ensuring the chicken is well-coated with the sauce.
- Reduce the heat to low, cover the skillet, and let the chicken simmer for about 30-40 minutes, or until the chicken is thoroughly cooked and tender. Stir occasionally to prevent sticking.
- Remove the skillet from the heat.
- Stir in the sour cream until fully incorporated into the sauce.
- Sprinkle the chopped fresh parsley over the top of the dish.
- Serve the paprika chicken hot, accompanied by your choice of side dishes such as rice, mashed potatoes, or crusty bread.
Tips:
- Make sure to pat the chicken dry before applying oil and seasoning. This helps achieve a crispy skin.
- You can marinate the chicken with paprika, garlic, and olive oil for a few hours or overnight for deeper flavor.
- If fresh tomatoes are not available, you can substitute with canned tomatoes to save prep time.
- When adding sour cream, make sure the gravy is not boiling, to prevent the cream from curdling.
- Garnish with fresh parsley at the end to add a burst of color and freshness to the dish.
Paprika chicken is a hearty, comforting dish that brings together a wonderful blend of flavors with minimal effort. With a rich, savory sauce and tender meat, it's bound to become a favorite meal. Enjoy the process and the delicious results with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 790kcal | 32% |
| Protein | |
| Protein 60g | 41% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 3.10g | 8% |
| Sugar 7g | 7% |
| Fat | |
| Fat 54g | 66% |
| Saturated 16g | 53% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 160mg | 29% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 16mg | 102% |
| Vitamin B6 0.84mg | 49% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.65ug | 27% |
| Vitamin C 20mg | 22% |
| Vitamin E 1.98mg | 13% |
| Vitamin K 60ug | 52% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 4.37mg | 40% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 430mg | 34% |
| Potassium, K 900mg | 27% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 470mg | 31% |
| Zinc, Zn 6mg | 51% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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