Braised Paprika Chicken Recipe

Name: Braised Paprika Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip); 3/4 teaspoon coarse salt, divided; 1/2 teaspoon freshly ground pepper; 2 tablespoons canola oil; 1 tablespoon butter; 4 cups finely diced onions; Pinch of sugar; 1 cup diced red bell pepper; 1/2 cup diced green bell pepper; 2 tablespoons tomato paste; 2 tablespoons sweet paprika; 1 teaspoon crushed red pepper; 1 teaspoon dried marjoram; 1 cup reduced-sodium chicken broth; 1/2 cup reduced-fat sour cream; 1 tablespoon all-purpose flour; 2 tablespoons finely minced fresh parsley, dill and/or chives

Servings: persons

Ingredients
3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
3/4 teaspoon coarse salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 tablespoon butter
4 cups finely diced onions
Pinch of sugar
1 cup diced red bell pepper
1/2 cup diced green bell pepper
2 tablespoons tomato paste
2 tablespoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon dried marjoram
1 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon all-purpose flour
2 tablespoons finely minced fresh parsley, dill and/or chives

1
Preparation
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1.Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
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2.Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
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3.Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
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4.Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
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5.When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
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Nutrition
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Per serving : 331 Calories; 14 g Fat; 4 g Sat; 5 g Mono; 116 mg Cholesterol; 17 g Carbohydrates; 35 g Protein; 4 g Fiber; 384 mg Sodium; 705 mg Potassium
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1 Carbohydrate Serving
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Exchanges: 2 vegetable, 4 lean meat, 1 fat

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ingredients, 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip), 3/4 teaspoon coarse salt, divided, 1/2 teaspoon freshly ground pepper, and more.

Yes, Braised Paprika Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Paprika Chicken

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