Paprika Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6-8 Chicken thighs (about 2.25 lbs, rinsed and drained1 T. Olive Oil2 Medium onions finely chopped ( 2 Cups)1/4 t. salt2 T. Paprika1 can (14 ounces) whole tomatoes in juice, drained.1/2 cup chicken stock1.5 tsp flour1 t. water2 T. sour cream, plus more for garnish
Remove chicken skin and reserve. Set thighs aside. Heat oil in a deep skillet and cook chicken skin over medium -low heat until it renders about 1/4 cup of fat, about 5 to 7 minutes. Remove skin with slotted spoon and discard. Add onions and salt, cover skillet and cook on medium heat until onions are very tender but not browned, about 5 minutes. Add paprika and cook 1 minute, stirring constantly. Add drained tomatoes and stock, stirring to break up tomatoes. Add skinned chicken thighs, cover and simmer on low, stirring occasionally for 10 minutes. Uncover and simmer 10 minutes more. Mix Flour and water to form a thin paste. Stir into chicken mixture, simmering until sauce thickens, about 5 minutes. Remove from heat and stir in sour cream. Serve over noodles, rice or fresh bread. Top with sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 151.3
- Total Fat: 6.7 g
- Cholesterol: 37.1 mg
- Sodium: 287.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.9 g
- Protein: 10.9 g
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