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Sofia’s Chicken Paprikash

Source: © EatingWell Magazine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings, about 1 1/4 cups each
This light version of chicken paprikash was passed along to our recipe developer Carolyn by her Aunt Sofia. Brilliant red paprika is the main seasoning in Hungarian cooking and this dish highlights its nuanced character. Vary the heat by using hot, sweet or a combination of paprikas. Make it a meal: Serve over whole-wheat egg noodles or spaetzle with a side of steamed broccoli and a cool fruit salad for dessert.
RECIPE INGREDIENTS
1 pound  boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon  kosher salt
1/4 teaspoon  freshly ground pepper
1 tablespoon  canola oil
2   large green bell peppers, thinly sliced
1   large onion, halved and thinly sliced
2 teaspoons  hot or sweet paprika
1/2 cup  dry white wine
1 1/2 cups  canned crushed tomatoes
1/2 cup  reduced-sodium chicken broth
1 tablespoon  lemon juice
1/4 cup  reduced-fat sour cream
2 tablespoons  chopped fresh parsley
Sofia’s Chicken Paprikash Recipe at Cooking.com
DIRECTIONS
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.


Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.


Remove from the heat and stir in sour cream. Serve sprinkled with parsley.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/4 cups each
Calories: 266
Fat. Total: 7g
Protein: 30g
Carbohydrates, Total: 16g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 72mg
Sodium: 294mg
% Cal. from Fat: 24%
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Mary Reviewed: 01/31/2011
Chicken paprikash is my favorite dish and I have had plenty of it living and working in Hungary and Austria. This recipe is AWFUL. I've never had peppers or tomatoes or lemon juice in it. I've had it very saucy very dry with and without onions but the combo of these ingredients is just all wrong.
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