I created this recipe for Chicken Paprika many years ago without ever trying Chicken Paprika. When it was described to me, it sounded similar to my chicken estofado – a Peruvian dish where chicken is poached in a deliciously seasoned tomato sauce. As a result, this is my version of Chicken Paprika.
I used my husband as a tester and after my first attempt, I had a winner. It’s not so spicy that it burns. It’s spicy enough that it awakens the senses and you actually taste the food.
The star ingredient of this dish is paprika, of course. I added my Sazón Seasoning to give it intense flavor along with plenty of paprika and added granulated garlic. I prefer to use boneless, skinless chicken breasts because it’s easier to prepare and easier to eat. To finish the dish, I stir in sour cream which creates a smooth velvety sauce to coat each bite of chicken.
This is a simple quick meal and it’s loaded with flavor. I serve it with my Perfect Rice and fresh baby spinach on which I top with the velvety, bright red, peppery sauce. This causes the spinach to wilt and meld with the sauce. Scoop up some rice, some spinach with sauce, and a bite of chicken and it’s absolutely delicious. You know you have a winner when your kids request a meal and it’s good for them.
To start, saute the onion in vegetable oil until translucent.
Add in tomato paste and stir until it loses its bright red color.
Stir in the paprika, granulated garlic, Sazón Seasoning, salt, and pepper.
Add water and stir until the sauce is smooth. Tuck the chicken into the sauce and spoon sauce over chicken to cover.
Cover and simmer on medium low for about 30 minutes.
Remove skillet from heat and transfer chicken to a plate or platter.
Add the sour cream into the skillet and stir until smooth. Transfer chicken back into skillet until ready to serve.
To plate, place a handful of fresh baby spinach on plate along with a scoop of my Perfect Rice. Top spinach with the sauce and place a chicken breast on top. Beautiful color and delicious flavor.
I hope you give this meal a try and let me know what you think. Enjoy!
- 6 tablespoons vegetable oil
- 1 large onion, diced - I use sweet onion
- 1 (6 ounce can) tomato paste
- 6 tablespoon paprika
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon pepper, or to taste*
- 2 teaspoons granulated garlic
- 1 tablespoon Sazón Seasoning
- 2 cups water
- 6 boneless, skinless chicken breasts - about 6 ounces each
- ½ cup sour cream**
- In a large skillet over medium high heat, add the oil and the onions and sauté the onions until translucent.
- Add the tomato paste and stir until it just loses its bright red color.
- Stir in the paprika, salt, pepper, garlic, and Sazón Seasoning.
- Add the water and stir until until smooth.
- Tuck the chicken breasts into the skillet in one layer and spoon sauce over chicken to cover.
- Bring to a low simmer then lower heat to medium low. Cover skillet and cook for 30 minutes stirring once or twice to ensure chicken breasts are covered and not sticking to the bottom of the skillet.
- Prepare the rice.
- Remove skillet from heat and transfer chicken to a plate or platter.
- Add the sour cream into the skillet and stir until smooth. Transfer chicken back into skillet until ready to serve.
- To plate, place a handful of fresh baby spinach on plate along with a scoop of my Perfect Rice. Top spinach with the sauce and place a chicken breast on top.
**Greek yogurt may be used instead of sour cream. Just note the sauce may not be as creamy, but it will still be delicious.