Paprika chicken is one of my favorite dinners. For one, it calls for ingredients that I usually have on hand, such as chicken, onions, peppers, mushrooms, tomato paste, and egg noodles. And also, it’s so easy to put together–and delicious!
Look for the embedded links in this post for other delicious and easy dinner ideas.
Also, some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. And if you do, thank you! All opinions remain my own.
Preparing the Paprika Chicken
I’m not a fan of cutting up raw chicken. So I don’t do it. Whenever a recipe calls for cut-up chicken, I cook large pieces and dice it up afterward. I don’t even take it out of the pan, preferring to slice right there in the pan. I’ll put one piece of chicken on top of another to not scratch the pan.
While the chicken is cooking, wash and chop your vegetables: 1 large onion, 8 oz. mushrooms, and 1 each of green/red peppers.
For this paprika chicken recipe, the chicken pieces can be a bit larger than bite size. When the chicken pieces are fully cooked, remove them from the pan.
In the same pan, melt 1 tablespoon coconut oil. Then cook your onions, mushrooms, and green/red peppers for 10 minutes, stirring often.
Then add a 6-oz. can of tomato paste, salt, pepper, and paprika. Stir mixture, then add a 14.5-oz can chicken broth. Next, sprinkle 1 tablespoon cornstarch on top of the vegetable mixture. Boil until thickened.
The paprika chicken mixture is now complete. Serve on top of cooked egg noodles.
Add a dollop of sour cream on top.
Have an upcoming party or celebration? Then try this Cream Cheese Party Dip that’s a crowd favorite!
Ingredients
- 1.5 pounds (24 oz) boneless chicken
- 1 green pepper
- 1 red pepper
- 1 large onion
- 8 oz. fresh mushrooms
- 1 Tbsp. coconut oil
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 Tbsp paprika
- 6 oz. tomato paste
- 1 can (14.5 oz) chicken broth
- 1 Tbsp. cornstarch
- 12 oz. egg noodles
- Optional: sour cream
Instructions
- Pan fry whole pieces of chicken on low heat.
- Cut cooked chicken into pieces a bit larger than bite-sized; remove from pan.
- Meanwhile, wash and chop peppers, onion, and mushrooms into bite-sized pieces.
- In same pan, melt 1 Tbsp coconut oil.
- Cook vegetables 10 minutes.
- Add salt, pepper, and paprika.
- Stir in tomato paste and chicken broth.
- Sprinkle cornstarch over the mixture and boil until thickened.
- Meanwhile, in separate pan, boil water to cook the egg noodles.
- Cook noodles according to package directions.
- Serve vegetable mixture over noodles.
- Top with a dollop of sour cream, if desired.
Nutrition Facts
Paprika Chicken
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 710 | |
| % Daily Value* | ||
| Total Fat 10g | 15.4% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0 | ||
| Cholesterol 214mg | 71.3% | |
| Sodium 1522g | 63.4% | |
| Total Carbohydrate 81g | 27% | |
| Dietary Fiber 8g | 32% | |
| Sugars 14g | ||
| Protein 70g | ||
| Vitamin A 3071 IU | Vitamin C 101mg | |
| Calcium 107mg | Iron 5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nord Hill Passions and Pursuits