CHICKEN PAPRIKA SOUR CREAM RECIPES

Name: Sour Cream Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings.
Ingredients: 1 cup reduced-fat sour cream; 2 tablespoons minced chives; 2 tablespoons lemon juice; 2 teaspoons celery salt; 2 teaspoons paprika; 2 teaspoons Worcestershire sauce; 1 small garlic clove, minced; 1-1/4 cups seasoned bread crumbs; 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed; 2 tablespoons reduced-fat butter, melted

SOUR CREAM CHICKEN RECIPE: HOW TO MAKE IT

Sour Cream Chicken Recipe: How to Make It image

I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. — Nancy Stec, Upperco, Maryland

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 cup reduced-fat sour cream
2 tablespoons minced chives
2 tablespoons lemon juice
2 teaspoons celery salt
2 teaspoons paprika
2 teaspoons Worcestershire sauce
1 small garlic clove, minced
1-1/4 cups seasoned bread crumbs
1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed
2 tablespoons reduced-fat butter, melted

Steps:

Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.

Nutrition Facts : Calories 365 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 899mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 32g protein.

CHICKEN PAPRIKA RECIPE - BBC FOOD

Chicken paprika recipe - BBC Food image

Soured cream makes this tasty one pot chicken paprika stew rich and creamy. It’s delicious served with mash or rice. This hearty hotpot is great for cooking in advance. Once cooked, leave to cool completely and then put in a freezer-proof container. It will last in the freezer for up to 3 months.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
salt
2 tbsp olive oil
knob butter
1 onion, chopped
2-3 cloves garlic, chopped
2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika
1 tbsp flour
285ml/½pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, seeds removed and cut into 1cm/0.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz soured cream

Steps:

Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it.
Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour.
When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.

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