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Chicken Paprika

Chicken Paprika recipe image
This International main features Vegetable oil, Minced garlic, Coarsely chopped onions, Dry white wine or vermouth, Skinless chicken parts. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1251.6
Description
This International main features Vegetable oil, Minced garlic, Coarsely chopped onions, Dry white wine or vermouth, Skinless chicken parts. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Minced garlic
  • 1 1/2 cup Coarsely chopped onions
  • 1/2 cup Dry white wine or vermouth
  • 3 pounds Skinless chicken parts
  • 1/2 cup Chicken stock or bouillon
  • 1 tablespoon Sweet paprika
  • Preferably spanish or hungarian
  • 1 bay Leaf
  • 1 teaspoon Dried marjoram
  • 1 tablespoon Tomato paste
  • 1/2 teaspoon Salt
  • Less if using salted stock or bouillon
  • Freshly ground black pepper -- to taste
  • 1/4 cup Minced parsley
  • 1 cup Low-fat sour cream
  • Or plain low-fat yogurt
Directions
  1. 1
    In pressure cooker, heat the oil.
  2. 2
    Saut garlic and onions in oil until onion is soft, about 2 to 3 minutes.
  3. 3
    Pour in the wine and, while cooking 1 to 2 minutes over medium-high
  4. 4
    heat , scrape up any browned bits from the bottom.
  5. 5
    Add chicken, stock, paprika, bay leaf marjoram, tomato paste, salt and pepper.
  6. 6
    Lock lid in place and, over high heat, bring to high pressure.
  7. 7
    Adjust heat to maintain high pressure and cook 9 minutes.
  8. 8
    Reduce pressure with a quick-release method.
  9. 9
    Remove lid, tilting away from you to allow any excess steam to escape.
  10. 10
    Remove bay leaves; stir in the parsley and sour cream.
  11. 11
    Adjust seasonings before serving.
  12. 12
    Serve over broad noodles.
  13. 13
    Gail Shermeyer

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1251.6kcal
% Daily Value *
Total Fat 63.0g97%
Saturated Fat 20.5g103%
Cholesterol 361.5mg121%
Sodium 2796.7mg117%
Total Carbohydrate 49.8g17%
Dietary Fiber 15.7g63%
Sugars 8.2g
Protein 108.7g218%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, bouillon, chicken, chopped, coarsely, cream, dried, dry, freshly, garlic, ground, hungarian, international, leaf, less, lowfat, main, marjoram, minced, oil
Read it online: https://www.chefs-mate.com/recipe/chicken-paprika-3/