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Chicken Paprika

Western.Chefs's picture
  Butter 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Paprika 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Tomato 1 , peeled and chopped
  Green pepper 1 , seeded and chopped
  Chicken stock 3⁄4 Cup (12 tbs)
  Broiler fryer chicken 3 Pound, cut into pieces (1 Whole)
  Flour 1⁄4 Cup (4 tbs)
  Light cream 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Cup (8 tbs)

1. In a heavy kettle heat the butter, add the onion and garlic and saute until lightly browned. Add the paprika, salt, tomato, green pepper and stock. Cover and cook ten minutes.
2. Add the chicken, cover and cook until tender, about forty minutes. Add water or additional chicken stock, if necessary, to make one and one-quarter cups broth.
3. Add the flour blended with the light cream and a little of the hot sauce and cook, stirring, until thickened.
4. Add the sour cream and cook until heated through. Do not let boil.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3874 Calories from Fat 2477

% Daily Value*

Total Fat 277 g425.4%

Saturated Fat 100.1 g500.7%

Trans Fat 0 g

Cholesterol 1216.8 mg405.6%

Sodium 3286.4 mg136.9%

Total Carbohydrates 69 g23.2%

Dietary Fiber 14.7 g59%

Sugars 19.6 g

Protein 272 g543.4%

Vitamin A 347.6% Vitamin C 305.4%

Calcium 43.1% Iron 115.1%

*Based on a 2000 Calorie diet

Chicken Paprika Recipe