Rotisserie Chicken Paprikash

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/13/2020

Enlivened with sweet peppers, smoked paprika, and cayenne, enriched with sour cream, and enabled with a chicken somebody else cooked.

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

Cook: 30 min
Serves: 4 Save

Ingredients (17)

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

Directions

  1. Heat a large saute pan over medium-high heat. Add oil, peppers and onions; cook, stirring occasionally, until softened, about 8 minutes. Add garlic, paprika and cayenne; saute 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.