May 16, 2012

Chicken Paprikash

I was actually kind of nervous to try this recipe out. I'm not sure why, it is actually really simple to put together. I have had this on my "to make" list for a few months and finally decided to go with it. I think my hesitation came from being completely unfamiliar with Hungarian cuisine. Absolutely no experience. But I like chicken, paprika and onions, so I figured I would like this. And I did! I love how the chicken nearly falls off the bone after it is done cooking. Also, the sauce over the egg noodles was delicious. It kind of reminded me of Swedish meatballs, which is another favorite of mine.

Chicken Paprikash
Adapted from Simply Recipes

Makes 5 servings, serving size 1 thigh and 1 drumstick plus sauce

5 chicken thighs, skins removed
5 chicken drumsticks, skins removed
Salt and pepper to taste
1 tablespoon light butter
1 tablespoon olive oil
2 large yellow onions, cut lengthwise
2 1/2 tablespoons paprika
1 cup fat free, reduced sodium chicken broth
1/2 cup fat free sour cream

1. Heat the butter and oil in a large skillet; while the skillet is heating, salt the chicken pieces; add chicken pieces and brown on both sides for about 3-4 minutes per side; remove to a bowl.

2. Add onions to the skillet and cook until the onions are lightly browned, about 7-8 minutes, scraping up the browned bits in the pan; season the onions with pepper and paprika; add the chicken broth and once again scrape up the browned bits in the pan.

3. Add the chicken back in and cover; cook for 25-30 minutes, or until the chicken is cooked through; remove chicken to a plate; on very low heat, stir in the sour cream and add salt to taste; add chicken back into the pot for a few minutes.

4. Serve with egg noodles, rice, dumplings, etc. (extra points)

Nutritional Information
Calories: 270
Fat: 10
Carbohydrates: 13
Fiber: 1
Protein: 26
Sodium: 508
Points+: 6


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