Chicken Paprika

CHICKEN PAPRIKA (based on a recipe from Eve Langlais)

3 chicken breasts or 6 thighs (deboned)

3 tbsp olive oil

3 cloves garlic

1 small or half a medium onion

2 – 3 teaspoons paprika

2 chicken broth bouillon cubes

3 cups water

1 cup sour cream (can be lactose- or fat-free)

2 tbsp flour (can be gluten-free)

Cube the chicken and brown in olive oil with minced garlic and onion (a stove-top casserole dish works well). Add paprika, chicken broth bouillon cubes and water. Let it boil down for about 1.5 hrs at a medium heat (until most liquid has evaporated.) Remove from heat and add sour cream and flour.  Goes very well with rice.

2 thoughts on “Chicken Paprika

    1. Elle Post author

      It is. I heartily recommend it. The hardest part is being in the house for the 1.5 hours while it simmers because it tastes so good!

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