1. Sprinkle chicken with salt.  Heat oil in a large skillet over medium heat. Cook and stir onion, garlic and chicken, turning occasionally, until brown on all sides, 4 to 5 minutes. Stir in tomato and potatoes and cook 2 minutes longer. 
2. Add the wine and the paprika and mix until well blended. Cover.
3. Reduce heat and simmer 15 minutes or until chicken is fully cooked (thermometer inserted in the thickest part of the thigh registers 180°F.).

This recipe is also available on our Hispanic website, Pollo en Salsa a la Páprika.

Chicken in Paprika Sauce

Average User Ratings:

Chicken in Paprika Sauce
By Christina Cossairt | September 27, 2007, 10:49 pm | Keno, OR

Wow, this is fantastic! Make sure to use the skinless, boneless though. I used chicken with both, that is all we had, the recipe was SO GOOD anyways, but it would have been faster, and had more sauce, if I didn't have to cook the chicken for almost an hour. If you do have to use regular chicken, bake it until it is almost done first, and be sure to spray your skillet with Pam or the equivalent first. My kids are so picky, they hate tomatoes, but they LOVED this recipe, they wanted more! That is amazing in my house. The wine really is a must, I was skeptical, but it gave the sauce a restaurant flavor, it is cheap and easy. I used a pint of jarred (or canned) tomatoes with basil in it. Which helps once fresh is out of season. This is a must try recipe! I am NOT a good cook, and it is gourmet flavor.