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Chicken Paprika

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  Broiler-fryer chicken 3 Pound
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Onion 2 Medium, finely chopped (1 Cup)
  Canned tomato puree 10 1⁄2 Ounce
  Paprika 1 Tablespoon
  Salt 2 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)

Wash chicken and pat dry.
Mix flour, 1 teaspoon salt, 1 teaspoon paprika and 1/4 teaspoon pepper.
Melt shortening in large skillet.
Coat chicken with flour mixture.
Cook chicken in shortening over medium heat 15 to 20 minutes or until light brown.
Remove chicken; set aside.
Add onion to skillet; cook and stir until onion is tender.
Stir in puree, 1 tablespoon paprika, 2 tea-spoons salt and 1/4 teaspoon pepper.
Add chicken.
Cover tightly; simmer 30 to 40 minutes or until thickest pieces are fork-tender.
Remove chicken; keep warm.
Stir sour cream into tomato mixture; heat just until warm.
Pour over chicken.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 732 Calories from Fat 309

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 11.3 g56.6%

Trans Fat 1.7 g

Cholesterol 906.2 mg302.1%

Sodium 1768.6 mg73.7%

Total Carbohydrates 38 g12.7%

Dietary Fiber 5.5 g21.9%

Sugars 9.5 g

Protein 66 g132.3%

Vitamin A 665.6% Vitamin C 124.1%

Calcium 11.5% Iron 130.3%

*Based on a 2000 Calorie diet

Chicken Paprika Recipe