Great recipe...we really liked it a lot and we will definitely make it again. Modifications I made: doubled amount of sauce and that worked out perfectly. Modifications I will make next time: use all dark meat (like thighs) and I would like it to be a touch more sour creamy so I will either add more sour cream or try a nonfat plain yogurt instead of sour cream.
BristolVH Posted: 11/16/09
HiloFoodie Posted: 04/14/11
We make this all of the time and have since the recipe first came out in CL magazine. We typically cut the paprika back just a bit (paprika smokiness really varies on the type you buy) and we use all skinless boneless thighs. Sub yogurt for the sour cream and serve over brown rice and sometimes egg noodles with steamed broccoli or cauliflower. Delicious! Make some extra for tomorrow's lunch.
promogal Posted: 11/11/11
Dinner4tonight Posted: 10/24/12
It was great! Only thing is I used over a cup of the chicken broth enough to cover the chicken while cooked on low and when the chicken was cooked and then on medium to dissolve most of the water. This is a great dish very good and my family loved it. I added some parsley on it too when ready to eat.