Recipes » Main Dish Recipes » Paprika Chicken

Paprika Chicken

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5 from 1 vote
Paprika chicken - smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish.
Prep Time 10 minutes
Cook Time 40 minutes
Paprika chicken - smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish. https://www.lanascooking.com/paprika-chicken

Paprika chicken – smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish.

I was watching one of my favorite cooking shows recently (as usual) and saw the host make the most delicious looking recipe for Paprika Chicken. This particular show is about French food and cooking and I always enjoy her presentations.

Paprika chicken - smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish. https://www.lanascooking.com/paprika-chicken

As the chef got further into the recipe, the more I thought how familiar the technique looked. She browned the chicken, removed it from the pan, added some veggies which she sauteed for a while and then deglazed with wine. She then added back the chicken, lowered the temperature and cooked it until done.

Hmmm. Well, that’s the same thing that we in the South call “smothering.” Ah-ha! A lightbulb went off in my head and I started researching. And guess what I found? The French word étouffée means, guess what, “smothered.” And where do you hear étouffée used? In Creole and Cajun cooking…in the South.

I just love how cooking travels halfway around the world and ends up in another place known by another name but with the same wonderful results.

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Whether you choose to call this étouffée or smothered is beside the point. And whether it came directly from France or made its way through Canada and down South with the Cajuns, it’s still scrumptious.

How to Make Paprika Chicken

Chicken pieces liberally sprinkled with salt and pepper.

Pat the chicken as dry as possible. The drier the chicken the better and more brown the sear. Season liberally with salt and pepper.

Heat the canola oil and butter in a large skillet over medium-high heat. Add the chicken and cook, turning several times, until pieces are browned on all sides. Remove the chicken to a plate while you proceed with the recipe.

Drain all but about a tablespoon of fat from the skillet.

Peppers and onions cooking in a skillet.

Lower the heat and add the red bell pepper, onion, fennel, and paprika. Cook until the vegetables are soft adding the garlic for the last minute of cooking.

Skillet after deglazing and adding tomatoes.

Add the wine to the pan and stir to bring up any cooked bits from the bottom. Add the tomatoes and bay leaf. Season lightly with salt and pepper.

Browned chicken added back to the pan.

Add the chicken back to the pan along with any juices that may have accumulated on the plate while the chicken was resting.

Cover the pan and cook over medium-low heat, turning the chicken occasionally, until tender, approximately 30 minutes. Remove the chicken to a serving plate and cover with foil to keep it warm.

Reducing the sauce and adding sour cream.

Turn up the heat under the skillet and boil until a sauce-like consistency is reached.

Turn off the heat and stir in the sour cream. Check for seasonings and adjust if necessary.

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Paprika chicken - smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish. https://www.lanascooking.com/paprika-chicken

Paprika Chicken

Paprika chicken – smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish.
5 from 1 vote
Print It Rate It
Course: Main Dishes
Cuisine: French
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 781kcal
Author: Lana Stuart

Ingredients

  • 4 small chicken legs
  • 4 small chicken thighs or one whole, small chicken cut into 8 pieces
  • Salt and pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 red bell pepper cut into strips
  • 1 small onion sliced
  • ½ small fennel bulb cut into strips
  • 1 tablespoon sweet Hungarian paprika
  • 1 clove garlic minced
  • ½ cup white wine
  • 1 large or 2 medium tomatoes chopped
  • 1 bay leaf
  • 2 tablespoons sour cream

Instructions

  • Pat the chicken as dry as possible. Season liberally with salt and pepper.
  • Heat the canola oil and butter in a large skillet over medium high heat. Add the chicken and cook, turning several times, until pieces are browned on all sides. Remove the chicken to a plate while you proceed with the recipe. Drain all but about a tablespoon of fat from the skillet.
  • Lower the heat and add the red bell pepper, onion, fennel, and paprika. Cook until the vegetables are soft adding the garlic for the last minute of cooking.
  • Add the wine to the pan and stir to bring up any cooked bits on the bottom of the pan. Add the tomatoes and bay leaf. Season lightly with salt and pepper. Add the chicken back to the pan along with any juices that may have accumulated on the plate while the chicken was resting.
  • Cover the pan and cook over medium-low heat, turning the chicken occasionally, until tender. About 30 minutes.
  • Remove the chicken to a serving plate and cover with foil to keep it warm. Turn up the heat under the skillet and boil until a sauce-like consistency is reached. Turn off the heat and stir in the sour cream. Check for seasonings and adjust if necessary.

Notes

The fennel is this recipes is optional but I’d encourage you to try it even if you think you don’t like fennel. It adds a beautiful flavor to the sauce.

Nutrition Information

Serving: 2pieces | Calories: 781kcal | Carbohydrates: 10g | Protein: 46g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 296mg | Potassium: 929mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2534IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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9 Comments

    1. Oh, I’m glad you asked! I served it with steamed, buttered green beans and a rice pilaf with onions, rice, and thyme cooked in chicken broth.

      Also – and I should have said this in the post somewhere – I would highly recommend springing for a box of real Hungarian paprika for this recipe. Makes a big difference.

      1. I do believe this has Hungarian roots. I have heard it called Chicken Papriksish. It has sauted onions,the chicken,browed first before the onions of course, the paprika, I think some water or broth and sour cream at the end. It is served over egg nooldes. I didn’t look at my recipe, but this is just from my memory. It also has caraway seeds in it.

  1. It seems that many cultures prepare chicken in this fashion. It lends so much flavor and succulence to the meat, doesn’t it? This recipe sounds great – perfect for the upcoming Fall evenings. Thanks!

    1. Yes, Adri, it’s great for the Fall season. And isn’t it interesting how cooking techniques travel from culture to culture? Just with different names.

  2. this looks yummy..I didn’t know that etouffe meant smothered. thanks for teaching me something…I am adding this to my Pinterest board…
    Love, Mona