Paprika Chicken and Gnocchi

Author: Canadian Living

Slowly cooked dark chicken meat remains tender and moist and is economical, too.

  • Portion size 6 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 6 chicken legs skinned
  • 1 tablespoon vegetable oil
  • 3 onions chopped
  • 1/4 cup tomato paste
  • 3 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 carrots chopped
  • 2 cups chicken stock
  • 1 sweet green pepper chopped
  • 3 cups fresh gnocchi (1 lb/500 g)

Method

Separate chicken legs at joint. In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to plate.

Drain off any fat. Add onions, tomato paste, paprika, salt and pepper to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.

Add carrots and chicken stock. Return chicken to pan; cover and cook in 350°F (180°C) oven for 1 to 1-1/4 hours or until juices run clear when chicken is pierced. Transfer chicken to serving platter; tent with foil to keep warm.

Bring liquid in pan to boil over high heat. Add green pepper and gnocchi; cook for 2 minutes or until gnocchi is tender. Pour over chicken.

Nutritional facts <b>Per serving:</b> about

  • Sodium 700 mg
  • Protein 34 g
  • Calories 435.0
  • Total fat 9 g
  • Cholesterol 104 mg
  • Saturated fat 2 g
  • Total carbohydrate 57 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 209.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Paprika Chicken and Gnocchi

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