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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.6
  • Total Fat: 3.5 g
  • Cholesterol: 36.7 mg
  • Sodium: 521.8 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 17.5 g

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

Submitted by: MILLIEBEAN


Number of Servings: 6

Ingredients

    4 boneless skinless chicken breasts, thawed
    1 tbsp canola oil
    1 onion, chopped
    2 cloves garlic, minced
    3 tbsp paprika
    1/2 tsp each salt and pepper
    1 can - 28 oz tomatoes, diced
    2 tbsp tomato paste
    1 sweet green pepper, diced
    1 sweet red pepper, diced
    3 carrots, sliced in medallions

Tips

Slow Cooker Paprika Chicken: After browning chicken, transfer to slow cooker.
Continue with recipe, omitting tomato paste until later and scraping tomato mixture into slow cooker. Cover and cook on low for 4 hours.

Stir green pepper and tomato paste into slow cooker; cover and cook on high for about 15 minutes or until thickened. Serve topped with sour cream and parsley.


Directions

Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add chicken and cook through til no longer pink. Add tomatoes and tomato paste; bring to boil, stirring. Reduce heat and simmer for 10-15 minutes.
Add peppers and carrots; cover and simmer until sauce is thick enough to mound on spoon, about 10-15 minutes. Garnish with light sour cream and parsley.


Serving Size: 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MILLIEBEAN.





TAGS:  Poultry |

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