Chicken Paprika
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 thigh, bone and skin removed Chicken Thigh 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 2 large Onions, raw 3 stalk, large (11"-12" long) Celery, raw 3 clove Garlic 3 tbsp Paprika .1875 cup Flour - Gold medal all purpose flour 1 tsp Pepper, red or cayenne 1 tsp Pepper, white 1 tbsp *Flax Seed Meal (ground flax) 2 cup Del Monte Diced Tomatoes, No Salt Added 2 cup Campbell's low sodium chicken broth 1 serving Canned Mushrooms (small) 6.5oz =100gram of just mushrooms 1 cup (8 fl oz) Yogurt, plain, low fat 2 tbsp Canola Oil 2 tbsp Butter, salted
Preheat oven to 400 degrees.
Put oil in the bottom of a dutch oven or heavy pan over medium high heat. Add butter and stir. Salt and Pepper chicken pieces, both sides and carefully add to hot oil. Cook chicken 5-7 minutes on both sides. Remove from pan to a plate to let rest. Use spoon to scrape bits of chicken from the bottom of the pan.
Dice celery, onion and garlic. Add celery, onions to oil and saute until translucent. Add garlic and saute for another 4-6 minutes. Combine flour, flax seed, and spices in a bowl, stir well. Add to onion mixture in pan, coating well. Cook for 5 minutes, stirring to keep from sticking.
Slowly pour in tomatoes, mushrooms and broth, stirring to keep from lumping. Add chicken back into the pan. Cover pan and put it in the oven for 30 minutes. Sauce should thicken slightly.
Remove pan from oven. Remove chicken from pan. Stir in plain
yogurt.
Serve over spaghetti or egg noodles.
Serving Size: Makes 10 servings with 1/2 piece of chicken per serving. Increase chicken if pieces are smaller.
Number of Servings: 10
Recipe submitted by SparkPeople user PJPEGG.
Put oil in the bottom of a dutch oven or heavy pan over medium high heat. Add butter and stir. Salt and Pepper chicken pieces, both sides and carefully add to hot oil. Cook chicken 5-7 minutes on both sides. Remove from pan to a plate to let rest. Use spoon to scrape bits of chicken from the bottom of the pan.
Dice celery, onion and garlic. Add celery, onions to oil and saute until translucent. Add garlic and saute for another 4-6 minutes. Combine flour, flax seed, and spices in a bowl, stir well. Add to onion mixture in pan, coating well. Cook for 5 minutes, stirring to keep from sticking.
Slowly pour in tomatoes, mushrooms and broth, stirring to keep from lumping. Add chicken back into the pan. Cover pan and put it in the oven for 30 minutes. Sauce should thicken slightly.
Remove pan from oven. Remove chicken from pan. Stir in plain
yogurt.
Serve over spaghetti or egg noodles.
Serving Size: Makes 10 servings with 1/2 piece of chicken per serving. Increase chicken if pieces are smaller.
Number of Servings: 10
Recipe submitted by SparkPeople user PJPEGG.
Nutritional Info Amount Per Serving
- Calories: 200.3
- Total Fat: 8.4 g
- Cholesterol: 59.9 mg
- Sodium: 312.0 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.1 g
- Protein: 19.8 g
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