Chicken Paprikas 1 Cup Recipe

Looking for an easy chicken paprikas 1 cup recipe? Learn how to make chicken paprikas 1 cup using healthy ingredients.


Submitted by pumpkinchick

Makes 8 servings



Classic Hungarian chicken paprikas

Recipe Ingredients for chicken paprikas 1 cup

344 grams Chicken, Breast, Meat Only
6 thigh, bone and skin removed Chicken, Thigh, Meat Only
1 medium raw(110 g) Onion Yellow
1 tbsp Butter
16 fl oz Organic Low Sodium Chicken Broth
8 oz Sour Cream

Recipe Directions for chicken paprikas 1 cup

  1. Saute onions in 4 T butter until glassy

  2. Trim excess fat from chicken, leave skin on

  3. Saute chicken skin side down until lightly browned

  4. Salt, pepper and generously sprinkle with paprika

  5. Turn and brown other side of chicken, salt pepper and paprika other side also

  6. Add 2 cups low salt organic chicken broth

  7. Cover and simmer about an hour, turning once or twice, adding liquid if needed (water or broth)

  8. When tender remove chicken and allow to cool

  9. Remove skin and bones and discard

  10. Stir 1 T flour into 1 cup sour cream, whisk into the liquid remaining in frying pan, stir until smooth

  11. Strain the gravy over the chicken pieces. Can be served over noodles.

Categories

Main Dish

Nutrition Facts
Serving Size 185.9g
Amount Per Serving
Calories
234
Calories from Fat
110
% Daily Value*
Total Fat
12.2g
19%
Saturated Fat
6.0g
30%
Trans Fat
0.0g
Cholesterol
97mg
32%
Sodium
109mg
5%
Potassium
225mg
6%
Total Carbohydrates
2.4g
1%
Dietary Fiber
0.3g
1%
Sugars
1.9g
Protein
25.1g
Vitamin A 6% Vitamin C 1%
Calcium 3% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C+
  Good points
  • Low in sodium
  • Low in sugar
  • High in niacin
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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