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Sofia's Chicken Paprikash

Rated as 4.5 out of 5 Stars

"Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas."
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40 m servings 260 cals
Original recipe yields 4 servings


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  1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
  2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
  3. Remove from the heat and stir in sour cream. Serve sprinkled with parsley.


  • By © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts

Per Serving: 260 calories; 8.3 g fat; 16.7 g carbohydrates; 25.8 g protein; 65 mg cholesterol; 316 mg sodium. Full nutrition

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I made this after Thanksgiving using left-over turkey instead of fresh, and plain yoghurt instead of sour cream. (Saved a trip to the market.) It was very quick and easy to make and we thoroughl...