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Chicken Paprikash

Food.and.Wine1's picture
Low-fat chicken breasts stay juicy and delicious in the velvety, zesty sauce for this healthy Hungarian chicken dish. Picture Credit: John Kernick Recipe By: Grace Parisi Pairing Notes: Tangy meat dishes like this succulent chicken often benefit from red wines with firm acidity, like Chianti from Italy. For more recipes, please visit Foodandwine.com
Ingredients
  Canola oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, thinly sliced
  Red bell peppers 2 , thinly sliced
  Garlic 3 Clove (15 gm), thinly sliced (Large Cloves)
  Hungarian paprika 1⁄4 Cup (4 tbs) (Plus More For Sprinkling)
  Caraway seeds 1 1⁄2 Teaspoon, ground
  All purpose flour 3 Tablespoon
  Chicken stock/Low sodium broth 6 Cup (96 tbs)
  Bay leaves 2
  Thyme sprigs 2
  Salt To Taste
  Freshly ground pepper To Taste
  Boneless, skinless, chicken breasts 2 Pound, cut into 1 inch pieces
  Fat free sour cream 1⁄2 Cup (8 tbs)
Directions

1. In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
2. Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.

NOTES
One Serving 257 cal, 10 gm fat, 1.5 gm sat fat, 11 gm carb, 2.3 gm fiber

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
8

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