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Entrees Recipes Sides

Chicken Paprikash Stoup

  • 2 T butter
  • 1 T paprika
  • 1 onion, chopped
  • 1 T flour
  • 14.5 oz can crushed tomatoes
  • 1 red bell pepper, finely chopped
  • 2 c chicken broth or stock
  • 3 c chicken, chopped
  • 3/4 c sour cream
  • 3 T fresh parsley, finely chopped
  1. In large saucepan (dutch oven worked well), melt 2T butter and 1 T paprika over medium heat.
  2. Add 1 onion and cook, stirring, 3 minutes.
  3. Sprinkle in 1 T flour and cook, stirring, 2 minutes.
  4. Stir in 14.5 oz tomatoes and cook, stirring, until simmering and thickening, around 2 minutes.
  5. Stir in 1 red bell pepper and 2 c chicken broth.
  6. Cover and simmer over medium heat, stirring occasionally, until pepper is tender, 15-20 minutes.
  7. Add 3 c chicken and cook just to heat through.
  8. Stir in 3/4 c sour cream.
  9. Season with salt and pepper.
  10. Top with parsley before serving.