chicken with paprika & cream sauce

paprika chicken

  • 8 chicken legs, skinless, bone-in
  • 1 onion, sliced
  • 2t. red sweet paprika
  • 5 C. chicken broth
  • 4 T. vegetable oil
  • 4 T. flour
  • 3 1/2 T. (heapin) sour cream
  • 1/2 C. whipping cream
  • salt to taste
  • 1 lb. cooked cavatappi

Saute sliced onion until soft.  Add paprika and cook for 30 seconds.  Add chicken broth and chicken.  Cover and boil for 45 minutes.

Meanwhile, combine flour, sour cream and whipping cream. Set aside until chicken is cooked.

Once cooked, remove chicken from pot and add in sour cream mixture, whisking as you pour it in. Bring to boil; cook for 3-5 minutes. Return chicken to sauce.  Serve over cooked cavatappi noodles.


  1. Sarah - we really liked this. It ended up a bit more like a soup with a lot of noodles and chicken but we liked it that way. I will make it again!

  2. yeah, mine did too, but we liked it. actually, the bit left that was in the pot tasted better because it sat for twenty minutes and the noodles soaked up some of the juice.


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