Paprika Chicken
Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 268 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 3 g |
| chol | 99 mg |
| sodium | 478 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 21% |
| vit A | 26% |
| vit C | 87% |
| folate | 14% |
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8 boneless skinless chicken thighs (about 1 lb/500 g)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) tomatoes, chopped
2 tbsp (25 mL) tomato paste
1 sweet green pepper, diced
1/2 cup (125 mL) light sour cream
2 tbsp (25 mL) minced fresh parsley
Preparation:
Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.
Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Garnish with sour cream and parsley.
Additional Information
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Slow Cooker Paprika Chicken: After browning chicken, transfer to slow cooker. Continue with recipe, omitting tomato paste until later and scraping tomato mixture into slow cooker. Cover and cook on low for 4 hours.
Stir green pepper and tomato paste into slow cooker; cover and cook on high for about 15 minutes or until thickened. Serve topped with sour cream and parsley.
Source
Canadian Living Magazine: April 2005
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