Paprika Chicken

By The Canadian Living Test Kitchen

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Paprika Chicken
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	268268 cal
pro	26 g26g pro
total fat	11 g11g total fat
sat. fat	3 g3g sat. fat
carb	17 g17g carb
fibre	3 g3g fibre
chol	99 mg99mg chol
sodium	478 mg478mg sodium
% RDI:	-
calcium	1212 calcium
iron	2121 iron
vit A	2626 vit A
vit C	8787 vit C
folate	1414 folate

More great recipes from this menu:

Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.

Ingredients

8 boneless skinless chicken thighs 8 8boneless skinless chicken thighboneless skinless chicken thighs
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp paprika 1 1tbsp tbsppaprika
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 can (19 oz/540 mL) tomatoes , chopped1 1can (19 oz/540 mL) can (19 oz/540 mL)tomatotomatoes, chopped
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 sweet green pepper , diced1 1sweet green peppersweet green peppers, diced
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
2 tbsp minced fresh parsley 2 2tbsp tbspminced 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 :

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