This chicken paprika recipe has a lovely vibrant red color with a creamy sweet paprika taste that's like heaven with every bite. It's pure comfort food in one bowl that is easy to make in one pot and uses common pantry ingredients.
Whisk together the flour, 2 tablespoon paprika, salt and pepper.
Dredge the chicken pieces in the flour mixture and set aside.
Melt butter in a dutch oven, or heavy bottomed skillet over medium heat, add the chicken pieces and cook for about 4 minutes per side, until well browned, then remove to a plate.
Add the onions, bell peppers, 1 tablespoon paprika and cayenne to the pan, and cook for about 5 - 7 minutes - scraping up any pieces stuck to the bottom of the pan - until softened and the onions are browned.
Return the chicken to the pot and add enough broth to cover it. Bring to a boil, then reduce heat, cover and simmer for about 20 - 25 minutes, or until chicken is cooked through.
Remove the pan from heat, use a slotted spoon to take the chicken out of the pan, then gently stir in the sour cream. Return the chicken to the pan and coat well with sauce.
Serve with rice, wide pasta noodles or roasted potatoes.
Recipe Notes
Thick sauceIf you like your paprika sauce a little thicker, stir 1 tablespoon of cornflour with 1 tablespoon of water. It will begin to thicken immediately once the sauce starts to bubble.Allow the butter to heat up in the skillet firstTo get that crispy golden color on the chicken, the butter needs to be hot so that the floured chicken pieces crisp up instantly. If the butter is not hot, the floured coating will go soggy.