Chicken Paprikash Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Chicken thighs/Drumsticks / breasts2 1⁄4 Pound
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Vegetable oil2 Tablespoon
 Yellow onion1 Large, sliced
 Sweet red pepper1 Large, cored, seeded and cut into 3/4-inch squares
 Paprika1 Tablespoon
 Chicken stock/Canned chicken broth3⁄4 Cup (12 tbs)
 Spaetzle10 1⁄2 Ounce (1 Package)
 Frozen cauliflower florets10 Ounce (1 Package, Thawed And Drained)
 Sour cream/Plain low fat yogurt1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3353 Calories from Fat 1134

% Daily Value*

Total Fat 124 g191.2%

Saturated Fat 43.7 g218.3%

Trans Fat 1.1 g

Cholesterol 1087.7 mg

Sodium 2438.5 mg101.6%

Total Carbohydrates 295 g98.3%

Dietary Fiber 33.8 g135.3%

Sugars 29.8 g

Protein 258 g516.7%

Vitamin A 278.1% Vitamin C 510.5%

Calcium 46.4% Iron 124.1%

*Based on a 2000 Calorie diet


Sprinkle the chicken with the salt and black pepper.
Heat the oil in a 12-inch skillet over moderately high heat for 1 minute.
Add the chicken and brown on each side for 6 to 7 minutes.
Drain on paper toweling.
Discard all but 1 tablespoon of the drippings.
Reduce the heat to moderate.
Add the onion and red pepper to the skillet and saute, stirring occasionally, for 6 to 8 minutes or until softened.
Add the paprika and saute, stirring occasionally, 2 minutes more or until the onion is golden.
Add the stock, stirring to loosen any browned bits on the bottom of the skillet.
Return the chicken to the skillet and bring the mixture to a boil.
Cover, reduce the heat to low, and simmer for 5 minutes.
Gradually stir in the spaetzle, submerging them in the liquid.
Return to a boil, cover, and cook for 10 minutes.
Add the cauliflower and return to a boil.
Cover and cook for 5 minutes or until the cauliflower is tender.
Add the sour cream, and stir for 1 to 2 minutes over low heat without boiling.