Rotisserie Chicken Paprikash

Chicken Paprikash
Karry Hosford
  • Yield: 4 servings
  • Cook: 30 mins

Serve this easy yummy dish over noodles to get every bit of the luscious sauce.


1tablespoon vegetable oil
2medium red bell peppers, cored, seeded, and thinly sliced
1large onion, halved and thinly sliced
1tablespoon minced fresh garlic
1tablespoon smoked sweet paprika
1/4teaspoon cayenne pepper
1/2cup dry white wine
1cup canned crushed tomatoes
1/2cup reduced-sodium chicken broth
1-- (2-pound) rotisserie chicken
1/2teaspoon all-purpose flour
1/4cup sour cream
2tablespoons minced fresh dill
1tablespoon fresh lemon juice
1/4teaspoon sugar
1/2teaspoon salt
-- Freshly ground black pepper


  1. Heat a large sauté pan over medium-high heat. Add oil, peppers and onions; cook, stirring occasionally, until softened, about 8 minutes. Add garlic, paprika and cayenne; sauté until just fragrant, about 1 minute. Add wine and cook, stirring, until nearly evaporated, about 2 minutes. Add tomatoes and broth and bring to a simmer. Cover, reduce heat to low, and simmer 3 minutes.
  2. Remove skin from chicken and pull meat in large pieces. Add chicken to pan. Reduce heat to medium-low and simmer until thoroughly warmed, about 3 minutes.
  3. Whisk flour into sour cream in a small dish. Slowly add to sauce and simmer 3 minutes more (do not boil). Stir in dill, lemon juice and sugar and sprinkle with salt and pepper.

Recipe by Laraine Perri. 

Nutritional Info *per serving

  • Calories 420
  • Fat 25g
  • Cholesterol 131mg
  • Sodium 1302mg
  • Carbohydrate 19
  • Fiber 4g
  • Protein 30g