A traditional Chicken Paprikas is a good way to use Sweet Paprika. Very simple, but oh sooooo good.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Paprikas
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chicken pieces (Legs and thighs are best, but you can use breasts as well)

1 onion chopped

4 to 5 tablespoons paprika

2 cups of chicken broth

1 cup of sour cream

1 tablespoon flour (optional)

Light brown chicken pieces. Remove from pan and add the onions. Add two tablespoons of paprika and one cup of chicken broth. Cover onions and let simmer for a few minutes until tender. Add the chicken and second cup of chicken broth, cover and simmer until chicken is cooked (30 to 45 minutes).

Mix flour and 2 tablespoons paprika into sour cream. Add mixture to chicken. Stir well to mix. Remove from heat. Don't let cream mixture come to a boil or the cream will separate.

Serve with noodles , mashed potatoes or spaetzle.

OK, that looks good. Could I use the reduced fat sour cream?

Sure, reduced fat sour cream works fine. Just donÂt add cold sour cream to a hot liquid. It can curdle - it still tastes great, but it doesnÂt look as nice. Add a small amount of the hot liquid to the sour cream and mix it well, then slowly add it back to the hot liquid.