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Paprika Chicken Recipe
|Broiler fryer chicken||4 Pound, cut up (1 Piece)|
|Cooking oil||1 Tablespoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Diced green pepper||1 Cup (16 tbs)|
|Diced sweet red pepper||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Tomato paste||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Hot cooked noodles||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5005 Calories from Fat 2887
% Daily Value*
Total Fat 321 g494.4%
Saturated Fat 96.9 g484.5%
Trans Fat 0 g
Cholesterol 1488.4 mg
Sodium 4426.8 mg184.5%
Total Carbohydrates 145 g48.2%
Dietary Fiber 20.2 g80.6%
Sugars 27.7 g
Protein 371 g741.9%
Vitamin A 389% Vitamin C 784%
Calcium 41.8% Iron 148.3%
*Based on a 2000 Calorie diet
Discard all but 3 tablespoons drippings.
Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes.
Stir in the flour until smooth.
Gradually add broth, stirring constantly.
Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in tomato paste, paprika, salt and pepper.
Return chicken to pan; bring to a boil.
Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear.
Remove chicken to a platter of noodles; keep warm.
Add sour cream to sauce; stir until smooth (do not boil).
Spoon over chicken and noodles.