Rotisserie Chicken Paprikash

Kitchen Tested
  • Yield 4 servings
  • Prep
  • Cook 30 mins

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

Chicken Paprikash
Karry Hosford

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


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 tablespoons minced fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon sugar
1/2 teaspoon 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 for, May 2011.




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