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Braised Paprika Chicken

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Recipe

Paprika is an excellent spice in this recipe, giving the chicken incredibly delicious flavour.

 

Yield

6 servings

Prep

20 min

Cook

70 min

Ready

120 min

Ingredients

Amount Measure Ingredient Features
3 ½ pounds chicken
pieces with bone, skin removed, trimmed
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salt
to taste
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black pepper
freshly ground
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1 ½ tablespoons olive oil
or other vegetable oil
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1 tablespoon butter, unsalted
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4 cups onions
minced
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1 pinch sugar
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1 cup sweet red bell peppers
diced
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½ cup green bell peppers
diced
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2 tablespoons tomato paste
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2 tablespoons paprika
sweet
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1 teaspoon red pepper flakes
or to taste
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1 teaspoon marjoram
dried
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1 cup chicken broth, low salt
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½ cup sour cream, light
1 tablespoon all-purpose flour
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3 tablespoons parsley leaves
freshly and finely chopped, or dill and/or chives, optional
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Ingredients

Amount Measure Ingredient Features
1.6 kg chicken
pieces with bone, skin removed, trimmed
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1 x salt
to taste
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1 x black pepper
freshly ground
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23 ml olive oil
or other vegetable oil
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15 ml butter, unsalted
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946 ml onions
minced
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1 pinch sugar
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237 ml sweet red bell peppers
diced
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118 ml green bell peppers
diced
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3E+1 ml tomato paste
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3E+1 ml paprika
sweet
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5 ml red pepper flakes
or to taste
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5 ml marjoram
dried
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237 ml chicken broth, low salt
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118 ml sour cream, light
15 ml all-purpose flour
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45 ml parsley leaves
freshly and finely chopped, or dill and/or chives, optional
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Directions

Pat chicken pieces dry with paper towels and season with ½ teaspoon salt and black pepper.

Heat oil and butter in a large heavy casserole or Dutch oven over medium heat.

Stir in onions and sprinkle with sugar.

Cook, stirring often, until the onions are very soft and lightly browned, 12 to 15 minutes.

Stir in sweet bell peppers, tomato paste, paprika and red pepper flakes.

Gently stir in the chicken into the onion mixture.

Sprinkle with marjoram and pour in broth.

Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, 48 to 52 minutes.

Just before the chicken is done, mix together sour cream, flour and the remaining ¼ teaspoon salt in a small bowl until smooth and well blended.

When the chicken is done, transfer it to a plate.

Pour the sour cream mixture into the sauce and stir well, bring it back to a simmer and cook, stirring, until the sauce coats the spoon evenly.

Reduce heat to low, return the chicken to the sauce and reheat, 1 to 2 minutes.

Sprinkle with parsley, dill and/or chives, if needed.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 485g (17.1 oz)
Amount per Serving
Calories 64939% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 249mg 83%
Sodium 261mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 161g
Vitamin A 49% Vitamin C 91%
Calcium 10% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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