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Chicken Paprikash |
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Serves: 7 Print this RecipePreparation time: 20 minutes Cooking time: 60 minutes Serves: 7 Serving size: 1/7 recipe This homey, hearty dish is traditionally served with noodles, spaetzle, or boiled potatoes—but we’ve saved some carbohydrates by serving it on a bed of green beans. Good-quality paprika is essential to the vivid color and piquant flavor of the paprikash. Look for sweet Hungarian paprika at gourmet grocery stores or better supermarkets, and keep it in the refrigerator to preserve freshness. 2 teaspoons canola oil 1 3 1/2- pound chicken, skinned and cut into 7 pieces 2 medium onions, thinly sliced 1 green bell peppers, chopped 3 tablespoons sweet Hungarian paprika 2 cups reduced-sodium chicken broth 2 cloves garlic, minced 1 bay leaf 2 (10-ounce) bags French-style frozen green beans 3/4 cup fat-free sour cream 2 tablespoons fresh lemon juice Fresh ground black pepper to taste 1/4 cup chopped fresh parsley, for garnish 1. In a large nonstick saucepan, heat the oil. Add half the chicken and cook until golden on both sides, about 10 minutes; transfer to a plate and repeat with the remaining chicken. Drain off all but 1 Tbsp of liquid in the pan. 2. Add the onions and bell pepper and cook, stirring as needed, until slightly browned, about 10 minutes. Sprinkle with the paprika and cook, stirring constantly, until cooked through, about 1 minute. Add the broth, garlic, and bay leaf; bring to a boil. 3. Return the chicken and its accumulated juices to the pan, reduce the heat, and simmer, partially covered, until the chicken is tender and its juices are translucent when pierced with a fork, about 25 minutes. Exchanges 1/2 Carbohydrate 3 Very Lean Meat 2 Vegetable 1/2 Fat Calories 232 Calories from Fat 67 Total Fat 7g Saturated Fat 2g Cholesterol 66mg Sodium 242mg Carbohydrate 17g Dietary Fiber 4g Sugars 8g Protein 25g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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