Paprika Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 374.4
  • Total Fat: 5.5 g
  • Cholesterol: 85.9 mg
  • Sodium: 492.8 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 25.0 g

View full nutritional breakdown of Paprika Chicken calories by ingredient
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Number of Servings: 4


    Spray Oil
    6 boneless, skinless chicken thighs, each cut into 4 pieces
    1 onion, finely sliced
    2 garlic cloves, crushed
    750 g floury potatoes, peeled and cubed
    1 tbsp dijon mustard
    1 tbsp tomato puree (paste)
    1 tsp paprika
    2 tbsp red wine vinegar
    100ml sherry
    300ml chicken stock (preferably fresh, but nutritional values are for using low sodium granules)
    Flat leaf parsley, chopped, to serve


1. Heat a saute pan or deep frying pan over a medium heat and spray with oil. Season the chicken and add to the pan. Fry for about 4 minutes until browned all over. Lift the chicken out of the pan and set aside.

2. Spray pan again if necessary and fry the onion for about 3 minutes, until just softened, then add the garlic and cook for a further minute.

3. Add the potatoes, mustard and tomato puree to the pan and cook for 1 minute. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 minutes.

4. Return the chicken to the pan, cover and simmer for 10 minutes. Stir well and simmer for with the lid off for another 8 minutes, or until the sauce is thickened and the potatoes and chicken are cooked through.

5. Check the seasoning and serve, sprinkled with the parsley. A dollop of sour cream goes well with this although nutritional values have not been included.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

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