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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 10.1 g
  • Cholesterol: 54.5 mg
  • Sodium: 329.3 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 13.4 g

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

Submitted by: FCHOVITZ

Introduction

A rich flavorful recipe that I grew up on. My Nana would serve it with homemade spaetzle or drop noodles, buttered carrots and a smile. A rich flavorful recipe that I grew up on. My Nana would serve it with homemade spaetzle or drop noodles, buttered carrots and a smile.
Number of Servings: 4

Ingredients

    4 chicken thighs and legs,some skin left on
    3 tbsp, Olivio Margarine
    1 Medium Onion, chopped
    3 tbsp. good Paprika (it makes a difference)
    1 cup 99% Fat Free Chicken Broth
    1 cup Reduced Fat Breakstone's Sour Cream
    1 package of No-Yolk Noodles
    6 medium sized carrots, peeled and cut into angled slices, steamed
    salt and papper to taste

Directions

Begin by washing and trimming the chicken pieces of all fat. Remove most of the skin, however, you could leave on 1 thigh and/or 1 drumstick in order to increase flavor. Salt and pepper the chicken pieces and set aside.

Chop the onion and set aside.

Heat up a large frying pan and melt the Olivio, adding a couple of teaspoons of Olive Oil to prevent it from burning.

Brown the chicken pieces on both sides then remove from the pan and set on a plate. Add the chopped onion to the pan and slowly cook until the onion is soft, and caremelized. (Be careful you do not burn the onions or the butter, it will negatively affect the dish.) Add the chicken pieces back to the pan, add half the chicken broth, and the paprika. Cover, and cook slowly until the chicken is very tender. This could take 30-45 minutes, depending on the sizes of the chicken pieces.

When the chicken is done, remove the chicken pieces again to a plate, and add the rest of the chicken broth to the pan. Reduce the broth a little in order to intensify flavors. Remove the pan from the heat and add the sour cream. Use a whisk to blend the sour cream with the juices. Once blended, return the chicken to the pan. Slowly bring the dish back up to heat (do not boil), add chopped parsley or dill if desired. Serve alongside the noodles and steamed carrots.

Number of Servings: 4

Recipe submitted by SparkPeople user FCHOVITZ.






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Member Ratings For This Recipe


  • O.K.
    32 of 46 people found this review helpful
    This recipe sounds very good, my only question is under the ingredients details the noodles are listed as 2 ounces, a package of these noodles is 12 ounces. This would change what is listed for calories per serving by 262, I enter recipes and try to make sure it is accurate for those using it. - 7/24/09

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  • 23 of 23 people found this review helpful
    I have made this Basic recipe for over 50 years, but I only
    use Skinless chicken breast. Cut outs a lot of the calories.
    I also servr it on a bed of Asien rice noodles. Lighter & less calories, & use fat free sour cream W/a little fat free cream cheese to thicken sauce. Top w/finely choppe Parsley - 11/5/09

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  • 20 of 21 people found this review helpful
    Thanks for the recipe. I am Hungarian and have made my grandmother's recipe. Your recipe is wonderful. You are absolutely correct - be sure to use the Hungarian paprika - it does make a difference! - 7/12/09

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  • Incredible!
    17 of 17 people found this review helpful
    made it with chicken breast because its all i had handy. delicious!!! - 6/28/09

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  • Incredible!
    15 of 17 people found this review helpful
    I still do this dish from my mother recipe, it is almost the same only i use a Tsp of flower in the sour cream to make the sauce a bit thiker. - 7/20/09

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  • Very Good
    12 of 12 people found this review helpful
    I only added a tspn. of chipolte pepper to the paprika before using it in the dish. Got to have my spice...Chef Jim - 7/17/09

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  • 11 of 11 people found this review helpful
    I have to agree with other posters -- nutrition is way off. I put the recipe into Master Cook 9.0 and got 684 Calories assuming an 8-ounce pkg of no-yolk noodles and 4 skinless chicken legs. - 12/14/09

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  • Incredible!
    11 of 14 people found this review helpful
    I grew up with Paprikas also, still love it, but since my mom lost her memory, doesn't cook anymore, and my Paprikas "never" taste like my moms :-(
    Oh, I add garlick (we all love garlick). - 8/27/09

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  • Very Good
    10 of 11 people found this review helpful
    I made this meal 2night & I added 1 green and 1 red pepper. I used 5oz chicken breasts per serving. Re-tallying nutritional content my recipe per serving had 410cal, 60g protein, 11g fat and 17g carbs. Replaced the butter w/ some EVOO. Ate it over small amount of whole wheat pasta. Yum. - 8/27/09

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  • Incredible!
    8 of 9 people found this review helpful
    I've made this dish (w/minor variations) for years. I use only olive oil and boneless, skinless chicken breasts; a little flour to provide thickener after carmelizing the onions; & more chicken broth and less reduced fat sour cream. Try it over Quinoa--it's great and improves nutrition! - 12/14/09

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  • Very Good
    8 of 8 people found this review helpful
    I made this dish for the first time tonight. It was very flavorful. My husband raved about it. - 7/7/07

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  • 7 of 10 people found this review helpful
    Looks good. Just an idea for you. Instead of sour cream, try the fat free greek yogurt. I have substitued this for other recipes and it has worked well for me. I like the amount of protein that the yogurt has. I don't like yogurt as a norm as I find it too rich. - 8/28/09

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  • 7 of 9 people found this review helpful
    Whoever asked where you can buy Hungarian Paprika.....
    I find it alongside all the other spices in the regular supermarkets. It's in a taller can than most spices and it's red. - 8/27/09

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  • 6 of 7 people found this review helpful
    I am Hungarian. I cook it almost every week. This receipt is good, although I never remove the chicken, it's much easier that way. If you put quite a lot of onion in it it will be thick, though some people do use a little bit (1teaspoon) of flour in it. Sour creme or creme fraiche is optional. - 12/14/09

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  • Incredible!
    6 of 7 people found this review helpful
    Wonderful recipe, thanks. I've never had this before, it was great. - 9/9/09

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  • Incredible!
    6 of 7 people found this review helpful
    Yummy! Hubby likes this one, too. - 8/28/09

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  • Incredible!
    6 of 6 people found this review helpful
    Wonderful! I like it with new potatoes. Great comfort food. - 8/27/09

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  • Incredible!
    6 of 8 people found this review helpful
    Thanks for making a healthy version of this recipe! I grew up with this recipe and you're correct, having good, Hungarian paprika is essential! - 8/27/09

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  • 6 of 12 people found this review helpful
    This is a keeper! - 8/27/09

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  • Very Good
    6 of 8 people found this review helpful
    This was great, I really loved it. Will be making it again. How much is a serving? 1 leg and 1 thigh, or just 1 piece? - 6/27/09

    Reply from FCHOVITZ (6/28/09)
    thanks!, 1 serving would be 223 calories.


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  • Incredible!
    5 of 6 people found this review helpful
    I tried this tonight, and it was delicious. I will definitely make this again. It is flavorful, yet mellow. - 12/14/09

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  • Very Good
    5 of 7 people found this review helpful
    I am happy to have this recipe in my file folder as I haven't made this for years. I own both Hungarian and Spanish Paprika and I agree with Chef Jim, for those who love spice, add just a little of your choice, but beware as you don't want to change the flavor completely! - 10/27/09

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  • Good
    5 of 6 people found this review helpful
    I used whole grain pasta for a nutty taste. - 8/31/09

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  • Very Good
    5 of 8 people found this review helpful
    it was very tasty - 7/25/09

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  • 5 of 8 people found this review helpful
    I haven't made this since I was married to a Hungarian.
    I used garlic in mind and egg barley. Is sure was good. - 6/29/09

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