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Smoky Chicken Paprikash

Smoky Chicken Paprikash
Makes: 4  servings Prep 20 mins Cook 22 mins


  • 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.

From FitnessMagazine.com