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Smoky Chicken Paprikash

Rated : 
 by 30 people
Makes: 4 servings Prep 20 mins Cook 22 mins View Nutrition Facts


  • 4 teaspoons  canola oil
  • 1 1/4 pounds  boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon  kosher salt plus additional to taste
  • 1/4 teaspoon  freshly ground black pepper plus additional to taste
  • 2 medium red bell peppers, cored, seeded and thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1 tablespoon  minced fresh garlic
  • 1 tablespoon  smoked sweet paprika
  • 1/2 cup  dry white wine
  • 1 cup  canned crushed tomatoes
  • 1/2 cup  reduced-sodium chicken broth
  • 1 teaspoon  all-purpose flour
  • 1/3 cup  sour cream
  • 2 tablespoons  minced fresh dill
  • 2 teaspoons  fresh lemon juice
  • Cooked whole-wheat orzo (optional)


1. Heat a 12-inch nonstick skillet over medium-high heat; add 2 teaspoons of the canola oil. Season the chicken with the salt and black pepper; add to the pan. Cook 2 to 3 minutes to sear. Turn and cook 2 minutes more. Transfer to a plate and tent with foil to keep warm.

2. Add remaining oil and the bell peppers and onion to skillet. Saute, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and paprika; saute until fragrant, about 1 minute. Add the wine and cook, stirring frequently, until nearly evaporated, about 2 minutes. Add the tomatoes and chicken broth and bring to a simmer.

3. Return chicken to skillet, reduce heat to medium low and simmer until chicken is just cooked through, 2 to 3 minutes.

4. In a small dish, whisk the flour into the sour cream. Slowly add to the sauce and simmer 3 minutes more. Stir in the dill and lemon juice and season to taste with additional salt and black pepper. Serve chicken and sauce over whole-wheat orzo if desired.

Smoky Chicken Paprikash
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What do you think? Rate this recipe!

itsy60 wrote:

The ingredients didn't call for any sour cream, but there were 2 flour entries. I hope the 1/3 c. of flour should be 1/3 c. of lo-fat sour cream. That's what I'm going to try, anyway. Keeping my fingers crossed.

12/6/2012 10:40:21 AM Report Abuse
Baboo wrote:

Yum! A *true* chicken paprikash has a lot of paprika. For those that said it was too much, by all means cook to your taste, but know that the dish is supposed to taste strongly of paprika. Personally, I will double, if not triple the paprika next time I make it. I've never heard of lemon or dill in it, but as I've never tried a Fitness recipe that failed me I added them anyway. As usual, Fitness came through. It was delish! Also it came out to 8 WW points for a huge portion!

10/9/2011 08:09:16 PM Report Abuse
butrflysv wrote:

I only had regular paprika, and I this recipe! I've cooked almost every recipe out of this issue of fitness and this is absolutely our favorite.

3/5/2011 02:02:03 PM Report Abuse
egriffin25 wrote:

This recipe is one of my favorites. I liked the smoked paprika, it added extra flavor, but wasn't overpowering. I found the smoked paprika next to the regular paprika. The recipe online does have a mistake. It is 1 tsp. flour whisked into 1/3 cup of sour cream NOT 1/3 cup of flour. I have the recipe out of the magazine. I like to have this over spaghetti or penne pasta.

3/2/2011 08:15:33 PM Report Abuse
pam19712304 wrote:

Any idea about the nutrition facts for this recipe. When I click on the link, it doesn't go anywhere! I bought the wrong kind of wine, but the recipe still turned out pretty good. I didn't fix the orzo, just put it in a bowl like stew.

2/23/2011 05:49:11 PM Report Abuse

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