Chicken Paprikas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Paprikas calories by ingredient
Introduction
A rich flavorful recipe that I grew up on. My Nana would serve it with homemade spaetzle or drop noodles, buttered carrots and a smile. A rich flavorful recipe that I grew up on. My Nana would serve it with homemade spaetzle or drop noodles, buttered carrots and a smile.Number of Servings: 4
Ingredients
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4 chicken thighs and legs,some skin left on
3 tbsp, Olivio Margarine
1 Medium Onion, chopped
3 tbsp. good Paprika (it makes a difference)
1 cup 99% Fat Free Chicken Broth
1 cup Reduced Fat Breakstone's Sour Cream
1 package of No-Yolk Noodles
6 medium sized carrots, peeled and cut into angled slices, steamed
salt and papper to taste
Directions
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.
Member Ratings For This Recipe
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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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CHUCHU9
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MODESTA
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CHTHOMP11
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COOKIEJIM
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RICH_IN_NFPA_2
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LILLIANA49
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FIREWATER427
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MOCHA07
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GLO-RI-A
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STANSF75
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TRMYOR3
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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
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BANTAMOM
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STILLFLYIN
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BLUEMOON215
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SUPERSNAZZ
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SUNNY332
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LENORA05
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JENNIFER994
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JIM*S_QUEENIE
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WRIGHTLYNX
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JEANY42
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ANNAJUNE
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MACCHIATA
This sounds yummy. We do a chicken paprika variation that is a household favorite and uses red/yellow/orange bell peppers over rice. I'll have to try yours for some variety! Thanks for sharing. - 6/26/09
Reply from FCHOVITZ (6/26/09)
thanks, I do hope that you try it. My grandmother taught me how to make it.
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MOOKLET
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SLEUTHST
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NANAPATTYB
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ANGELSLOVE29
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NYAYNE
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DIANERZEBET
This sounds just like the Hungarian dish that my grandmom and mom used to make and it was very yummy! Only she served them over small hard homemade flour dumplings she made with egg, milk and flour. - 6/26/09
Reply from FCHOVITZ (6/26/09)
You're right. They were called Galushka, and they take a little bit of skill to make. It is however, best with them. If you make them, let me know how you made out.
frank
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LESLIECOY
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MARTINIGIRL987
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MARNE94
I will make this recipe for sure. I think the "good" paprika you are referring to is the smoky paprika from McCormick. It has much more flavor than regular paprika, costs a little more. I will add garlic and possibly try Daisy low fat sour cream and serve over whole wheat pasta. Sounds delicious. - 1/5/10
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LEPRECHAUN0610
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MARYMAZILLA
this is the same a s my recipe but I use hungarian Smoked paprika, and instead of adding flour to the sour cream I make Home made noodles/dumplings with flour egg substitute and salt, I roll the doe out thin and cut it into strips and boil them seperately and then add them to the chicken parikas - 12/14/09
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AMYLT82
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ESOR2009
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-AIRYN-
My fam makes this and uses the Hungarian Paprika. If you don't, it doesn't come out near as good.
Dumplings aren't very difficult to make. All you have to do is mix the water, flour and egg and drop into boiling water. - 7/6/09
Reply from FCHOVITZ (7/7/09)
You have to use Hungarian Paprika, or your right, it is not the same. Did you try my recipe?
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BASKETLADY6
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CD4419646
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FROGGIE13777
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ERIECANALGAL
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PATSDIARY
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CICITOO
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BERTO4812
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MEGS0112
Super easy and a nice change from the regular meals we have..very flavorful. I made a few changes- used only boneless skinless chicken tenders and thighs, only evoo and no margarine. Substituted 6 oz. of sour cream for 4 oz.plain greek yogurt, 2 oz. of sour cream. I served over couscous, delicious! - 2/22/10
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KSHAGGY
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PATRICIAANN46
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KGOGGIN
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HAZELSVINTAGE
It sounds delicious...but legs and thighs w/ skin? Sour cream? Egg noodles? Sounds like a lot of Calories...what about using something else instead of sour cream? Could skinless chicken breast replace the legs and thighs? Brown rice instead of egg noodles perhaps? Would love some feed back! - 1/5/10
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BENCHED
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LOULOU27
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MACGEORGE
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KAYLSLYNN
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SAMMY1BABY
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CD5906719
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SUGARPUNK52
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MZHELAINEOUS
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KHADEEJAH1
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ANGIEB45
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MINI-ME2BE
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LAURACFL
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TXTIGRESS
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AMYLOVESTZU
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CURTNAY333
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STORMFAN
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HARVEE
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JIBBIE49
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CHATERJOY
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IMDOINITNOW
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SOULMUZAK
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SHEWILL50
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TAYLORCRAFTBC65
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IAMDESSIE
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MARGO55
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CARMSTR1
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TRISH106
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JAM223
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KAYYVAUGHN
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FULLTIMER261
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CD5985995
This is delicious ... BUT ... the nutrition information is WAY, WAY off! Sadly I discovered this AFTER I ate it. My whole day was blown. Folks ... this is about a 550 calorie meal, not the nice 223 this person leads you to believe. So make sure you have the room for it in your calorie count! - 1/16/10
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HELGA1958
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JRRHEA
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CD4165966
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BEACHTEACHER
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STANGSTER
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JESSICASP
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ANNIEONLI
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3GKIDS