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Rotisserie Chicken Paprikash

Rotisserie Chicken Paprikash

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 days
Serves: 4 Save

Ingredients (17)

  • 1 T Vegetable Oil
  • 2 Red Bell Peppers
  • 1 Onion
  • 1 T Minced Garlic
  • 1 T Smoked Sweet Paprika
  • ¼ tsp Cayenne Pepper
  • ½ cup Dry White Wine
  • 1 cup Canned Crushed Tomatoes
  • ½ cup Low Sodium Chicken Broth
  • 1 Rotisserie Chicken
  • ½ tsp All Purpose Flour
  • ¼ cup Sour Cream
  • 2 T Chopped Dill
  • 1 T Fresh Lemon Juice
  • ¼ tsp Sugar
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
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Directions

  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.