Braised Paprika Chicken (Trillium1204)
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 (5-ounce) boneless skinless chicken breast, trimmed (see Tip) or use a combination of chicken pieces3/4 teaspoon coarse salt, divided1/2 teaspoon freshly ground pepper2 tablespoons olive oil1 tablespoon butter4 cups finely diced onions1 cup diced red bell pepper1/2 cup diced green bell pepper2 tablespoons tomato paste2 tablespoons sweet paprika1 teaspoon crushed red pepper flakes1 teaspoon dried marjoram1 cup reduced-sodium chicken broth1/2 cup fat-free sour cream1 tablespoon all-purpose flour2 tablespoons finely minced fresh parsley, dill and/or chives
1. Pat chicken dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Tips & Notes
Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.
Number of Servings: 6
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Tips & Notes
Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.
Number of Servings: 6
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 279.2
- Total Fat: 6.7 g
- Cholesterol: 87.3 mg
- Sodium: 512.4 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.7 g
- Protein: 37.0 g
Member Reviews
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GL7FOOD
This was delicious and easy but THIS recipe was the ONLY one I could find online that combined both chicken breasts and thighs in a single sautéed chicken recipe. If you don’t believe me just google any combination of “skinless chicken thighs and breasts” and you won’t except baked fried s - 6/10/20