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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.9
  • Total Fat: 8.4 g
  • Cholesterol: 82.5 mg
  • Sodium: 513.6 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 36.5 g

View full nutritional breakdown of Tomato Paprika Stewed Chicken calories by ingredient
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Tomato Paprika Stewed Chicken

Submitted by: DARBOYMOM

Introduction

There is a recipe in "The South Beach Diet Quick & Easy Cookbook" called "Tomato Saffron Stewed Chicken." This is the poor man's version. I substituted paprika for the uber-expensive saffron! There is a recipe in "The South Beach Diet Quick & Easy Cookbook" called "Tomato Saffron Stewed Chicken." This is the poor man's version. I substituted paprika for the uber-expensive saffron!
Number of Servings: 4

Ingredients

    4 (6 oz) boneless, skinless chicken breasts, cut in half crosswise on the diagonal
    2 Tbsp extra virgin olive oil
    1 medium onion, sliced thin
    2 tsp minced garlic (or 2 cloves fresh garlic, minced)
    2 14.5 oz cans diced tomatoes, no salt added (I used Muir Glen Fire Roasted)
    1 tsp paprika
    1/4 C fresh parsley, roughly chopped (optional)
    Salt and freshly ground black pepper to taste (1/2 tsp salt used in nutritional calculation)

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Directions

Season chicken with salt and pepper. Heat oil in large, heavy-bottomed saucepan over medium-high heat. Add chicken and cook until chicken is lightly browned, 3 minutes per side. Remove chicken from pan.

Add onion and garlic to the same skillet and cook over medium-high heat until softened (at least 2 min). Return chicken to pan, add tomatoes with juice and paprika, bring to a low boil. Reduce to a simmer and cook until sauce has thickened and chicken is cooked through, about 15 minutes. Stir in parsley, season with salt and pepper, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user DARBOYMOM.






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