Chicken Paprikas
- Number of Servings: 4
Ingredients
4 chicken thighs and legs,some skin left on 3 tbsp, Olivio Margarine1 Medium Onion, chopped3 tbsp. good Paprika (it makes a difference)1 cup 99% Fat Free Chicken Broth 1 cup Reduced Fat Breakstone's Sour Cream1 package of No-Yolk Noodles6 medium sized carrots, peeled and cut into angled slices, steamedsalt and papper to taste
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.
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.
Nutritional Info 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
Member Reviews
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DRVILLEN
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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REDGRAMA
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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FIREWATER427
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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MOCHA07
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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MARKAMURKA
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