Chicken Paprikash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Tbsp Olive Oil (Classic, not virgin)1.5 cups yellow onion, diced (about 1 large)1.5 tsp salt1 tsp pepper3 cloves garlic, chopped (or 1 Tbsp powder)4 boneless, skinless chicken breasts (cubed)1 green bell pepper, seeded, cut into strips3 Tbsp Sweet Hungarian Paprika1 tsp olive oil1 tsp white flour1 (28 oz) can stewed tomatoes (Dei Fratelli)8 oz. chicken broth (no MSG)1/2 cup full fat sour cream (Daisy)8 oz. broad egg noodles prepared (see bag)
In a large 12-in. skillet on med.-hi heat, saute onions in the olive oil with 1/2 the salt, and pepper to taste for 1-2 minutes.
When the onion is translucent, add the chopped garlic stirring for 1 minute (we don't want the garlic to brown, as it will get bitter).
Add the cubed chicken to the skillet, and reduce the heat to medium. Add salt, and stir chicken well to coat in the oil, onions, and garlic. Cook the chicken for 8-10 minutes stiring often. We want the released juices to reduce and the chicken to take on some color. When this happens stir in the green pepper strips.
Let saute for an additional minute.
Add the paprika evenly across the pan. Stir to incorporate all ingredients. Stir in the extra 1 tsp of olive oil and sprinkle in the flour. We want the flour to cook for 1 minute, and stir continuously.
Carefully add the can of stewed tomatoes (you can chop or rough blend the tomatoes based on your preferences). Stir well to incorporate all ingredients.
Check the consistency after cooking for about a minute. If it's very thick, add chicken broth slowly until you get a nice saucy consistancy.
Bring back up to a simmer, cover the pan and put on low.
Add sour cream (if you choose to add), just before serving. Adding it too soon will may break up the sour cream (it's not pretty).
This makes 4-5 servings that can be spooned over prepared egg noodles (or rice). If you like, you can choose to serve sour cream on the side for a dollop per serving. Garnish with a little bit of parsley or chive.
Number of Servings: 5
Recipe submitted by SparkPeople user TMSPOONER.
When the onion is translucent, add the chopped garlic stirring for 1 minute (we don't want the garlic to brown, as it will get bitter).
Add the cubed chicken to the skillet, and reduce the heat to medium. Add salt, and stir chicken well to coat in the oil, onions, and garlic. Cook the chicken for 8-10 minutes stiring often. We want the released juices to reduce and the chicken to take on some color. When this happens stir in the green pepper strips.
Let saute for an additional minute.
Add the paprika evenly across the pan. Stir to incorporate all ingredients. Stir in the extra 1 tsp of olive oil and sprinkle in the flour. We want the flour to cook for 1 minute, and stir continuously.
Carefully add the can of stewed tomatoes (you can chop or rough blend the tomatoes based on your preferences). Stir well to incorporate all ingredients.
Check the consistency after cooking for about a minute. If it's very thick, add chicken broth slowly until you get a nice saucy consistancy.
Bring back up to a simmer, cover the pan and put on low.
Add sour cream (if you choose to add), just before serving. Adding it too soon will may break up the sour cream (it's not pretty).
This makes 4-5 servings that can be spooned over prepared egg noodles (or rice). If you like, you can choose to serve sour cream on the side for a dollop per serving. Garnish with a little bit of parsley or chive.
Number of Servings: 5
Recipe submitted by SparkPeople user TMSPOONER.
Nutritional Info Amount Per Serving
- Calories: 507.2
- Total Fat: 13.4 g
- Cholesterol: 162.9 mg
- Sodium: 192.1 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 4.1 g
- Protein: 52.4 g
Member Reviews