You are here: Home » Recipes » Rotisserie Chicken Paprikash 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. Karry Hosford PrintEmail Serve this easy yummy dish over noodles to get every bit of the luscious sauce. Ingredients 1 tablespoon vegetable oil2 medium red bell peppers, cored, seeded, and thinly sliced1 large onion, halved and thinly sliced1 tablespoon minced fresh garlic1 tablespoon smoked sweet paprika1/4 teaspoon cayenne pepper1/2 cup dry white wine1 cup canned crushed tomatoes1/2 cup reduced-sodium chicken broth1 (2-pound) rotisserie chicken1/2 teaspoon all-purpose flour1/4 cup sour cream2 tablespoons minced fresh dill1 tablespoon fresh lemon juice1/4 teaspoon sugar1/2 teaspoon salt Freshly ground black pepper Instructions 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. 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. 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 Relish.com, May 2011.