Chicken Paprikash

Chicken Paprikash might be just the main course you are searching for. This recipe serves 4. One serving contains 259 calories, 28g of protein, and 8g of fat. For $2.09 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. If you have skinless boneless chicken breasts, low fat sour cream, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. 68 people have made this recipe and would make it again. It is a budget friendly recipe for fans of Eastern European food. With a spoonacular score of 92%, this dish is awesome. Try Chicken Paprikash, Chicken Paprikash, and Chicken Paprikash for similar recipes.

Servings: 4

Preparation duration: 35 minutes

 

Ingredients:

2 tablespoons all-purpose flour

2 tablespoons chopped fresh dill

2 cloves garlic, minced

3 tablespoons reduced-fat sour cream

1 cup reduced-sodium chicken broth

1 tablespoon extra-virgin olive oil, divided

2 medium onions, sliced

2 teaspoons paprika, preferably Hungarian

Freshly ground pepper, to taste

1 large red bell pepper, cut into thin strips

1/4 teaspoon salt

1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips

Equipment:

frying pan

bowl

Cooking instruction summary:

Pat chicken strips dry. Season with salt and pepper.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring, for 1 minute. Add broth and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.

 

Step by step:


1. Pat chicken strips dry. Season with salt and pepper.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

3. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes.

4. Transfer to a bowl and cover to keep warm.Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan.

5. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper.

6. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more.

7. Add flour and cook, stirring, for 1 minute.

8. Add broth and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes.

9. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.

10. Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.


Nutrition Information:

Quickview
258k Calories
27g Protein
8g Total Fat
17g Carbs
34% Health Score
Limit These
Calories
258k
13%

Fat
8g
13%

  Saturated Fat
1g
12%

Carbohydrates
17g
6%

  Sugar
7g
8%

Cholesterol
75mg
25%

Sodium
309mg
13%

Get Enough Of These
Protein
27g
56%

Vitamin C
153mg
186%

Vitamin A
4189IU
84%

Vitamin B3
14mg
71%

Vitamin B6
1mg
65%

Selenium
38µg
55%

Phosphorus
317mg
32%

Potassium
847mg
24%

Vitamin B5
2mg
21%

Folate
76µg
19%

Vitamin E
2mg
19%

Vitamin B2
0.29mg
17%

Fiber
3g
15%

Manganese
0.29mg
14%

Magnesium
53mg
13%

Vitamin B1
0.2mg
13%

Iron
1mg
9%

Vitamin K
9µg
9%

Zinc
1mg
8%

Copper
0.12mg
6%

Vitamin B12
0.32µg
5%

Calcium
47mg
5%

covered percent of daily need
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