Paprika Chicken and Potatoes Recipe -
Paprika Chicken and Potatoes Recipe
  • READY IN 40 mins

Paprika Chicken and Potatoes

Recipe by  

"Paprika chicken plus cream and white wine is yummy over tender pieces of potato."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    35 mins

    40 mins


  1. Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.
  2. Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.
  3. Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2007

We made this recipe with leftover potatoes and chicken that were already cooked and left out the white wine (used some milk instead). It was very good with broccoli as the vegatable. :-)

Most Helpful Critical Review
May 10, 2005

Interesting combo of flavors, though a bit too subtle for us. I will probably make this again, but will season the meat a bit more.


11 Ratings

Sep 07, 2004

It was just ok, nothing special. I let the chicken sit for an hour after I rubbed the spices into it, so the flavor was good. But I think there is too much potato and not enough chicken. If I ever make it again, which I doubt I will, I'd double the chicken.

Dec 01, 2009

It was all right. I added some chicken bullion, that helped it a little bit.

Aug 13, 2007

I wanted to give this 2.5 and gave it the benefit of the doubt. This sounded really good and it was a bit of a disappointment. Though I seem to have some different reasons than some other reviewers. I liked the chicken by itself and thought that had a good flavor. But I didn't like the sauce stuff at all. Fortunately adding the chicken in (with its good flavor) kind of helped diminish the sauce flavor, so that overall it wasn't bad. But I won't be making it again.

Jan 22, 2007

The recipe might be okay as stated, but any increase in servings throws off the balance of flavor and the wine becomes overpowering. I had to add cheddar cheese in order to cut down the strength of the alchohol. Will not make again.

Apr 25, 2005

This was just okay for me. Not as tasty as I thought it would be.

Aug 18, 2010

I found this a little too bland -- so I sprinkled some dill weed on it and that made the dish!


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  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 404 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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