Chicken Paprikash
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 90.5
- Total Fat: 4.0 g
- Cholesterol: 29.6 mg
- Sodium: 303.1 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.3 g
- Protein: 8.5 g
View full nutritional breakdown of Chicken Paprikash calories by ingredient
Submitted by: CD4419646
Introduction
This Hungarian dish is easy and delicious. The original recipe said it is for "4" but I found that depending on the size of your chicken it really makes enough for "6" or 3 days of meals or leftovers! This Hungarian dish is easy and delicious. The original recipe said it is for "4" but I found that depending on the size of your chicken it really makes enough for "6" or 3 days of meals or leftovers!Number of Servings: 6
Ingredients
-
1 whole chicken (cut into 8 pieces)
1 tbs butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 Tbsp sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 Tbsp sour cream
Directions
1. Preheat oven to 450 degrees. Pat chicken dry with paper towels. mix butter w/garlic. Use fingertips to spread mixture underneath the skin of the breast and thighs.
2. In a small roasting pan, stir onions w/paprika, salt and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 min. on 450 degrees, then lower the heat to 375 and continue to cook an additional 30 minutes. Chicken is don when the internal temperature of the chicken reaches 175, and the juices run clear when the thickest part of the thigh is pierced with a knife. Note that breast cook faster than thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer
3. Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from the onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on the stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve with onions spooned over it.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECKY44.
2. In a small roasting pan, stir onions w/paprika, salt and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 min. on 450 degrees, then lower the heat to 375 and continue to cook an additional 30 minutes. Chicken is don when the internal temperature of the chicken reaches 175, and the juices run clear when the thickest part of the thigh is pierced with a knife. Note that breast cook faster than thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer
3. Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from the onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on the stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve with onions spooned over it.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECKY44.
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