Chicken Paprika

Bone-in breast pieces simmered in a paprika-cream sauce. About 4 servings.


  • 2 Cups cooked rice (1 cup uncooked)
  • 1 Tablespoon Paprika
  • 1 Large Yellow Onion, chopped fine (about 1 cup)
  • 1 Cup Sour Cream
  • 2 Tablespoons Flour


  1. Cook the rice while the rest of the meal is being prepared.
  2. Stir the 2 Tbsps flour into the sour cream until smooth. Set aside.
  3. Break the breasts into pieces and dust them with flour using a shaker
  4. Melt the butter, oil and paprika together in a large stew pot or (better) a pressure cooker.
  5. Add the onion and saute until the onion is glossy.
  6. Brown the chicken pieces with the onion-paprika mix.
  7. Add the stock, bringing the stew to a boil.
  8. For pressure cooker: Seal the cover, bring to pressure and cook for about 10-15 minutes
    For stew pot: Bring to a boil, cover and simmer for 20-30 minutes
    ... that is, until chicken is thoroughly cooked.
  9. Remove from heat.
  10. Take a half cup or so of the stew's broth, stirring it into the sour cream-flour mixture until smooth.
  11. Add this sour cream mix back into the stew, stirring to blend smoothly.
  12. Stir in the rice.
  13. Reheat on medium-low to thicken the stew and plump the rice.