Skip to main content

Chicken Paprika

  • Author:
  • Publish date:
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 1/4 cup margarine
  • 2 tablespoons vegetable oil
  • 5 to 6 pounds chicken parts (about 2 broiler-fryers, cut up)
  • 1 medium onion, sliced
  • 1/2 cup sliced carrot
  • 1/2 cup sliced celery
  • 2 Tablespoons paprika
  • 3 tablespoons flour
  • 1 tablespoon ketchup
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • u2022091 can chicken broth, about 1 3/4 cup, undiluted



1 In a Dutch oven or large, heavy skillet, heat 2 tablespoons of margarine and 1 tablespoon vegetable over medium heat. Brown chicken, a few pieces at a time, until golden on all sides. Add more butter and oil as needed. Remove chicken pieces as they brown; set aside.
2 To the same Dutch oven, add onion, carrot, and celery; sauté for about 5 minutes. Stir in paprika; cook 1 minute. Remove from heat; stir in flour, ketchup, salt, and pepper. Gradually stir in chicken broth and cook over medium heat until sauce reaches the boiling point. Reduce heat and simmer, cover
3 Add browned chicken pieces; simmer, covered, for 35 to 45 minutes, until chicken is tender. Remove chicken and vegetables to a warm platter. Pour some sauce over the chicken pieces and serve the remaining sauce with the meal.