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Sunday, August 28, 2011

Paprika Chicken / Chicken Paprikash

This Chicken Paprikash has been modified from "The Spice House" original recipe to use boneless, skinless chicken, whole wheat pasta and fat free sour cream. Special attention has been given to the list of ingredients to insure the accuracy of the nutritional calculation.

2 tablespoons vegetable oil
2 medium onions, chopped fine
8 boneless, skinless chicken thighs
8 ounces ripe tomatoes, peeled, seeded, and chopped
1 1/2 tablespoon good quality Hungarian Sweet Paprika
salt and pepper to taste
1 pound whole wheat egg noodles
1/2 teaspoon salt
1 tablespoon finely minced parsley
2 tablespoons fat free sour cream
1 tablespoon flour
2 tablespoons cream or sour cream (fat free)
1 tablespoon Smart Balance Light Buttery Spread

In a flame proof casserole, heat oil and add onion. Cook over low heat, stirring often, until soft but not browned. Add chicken and tomatoes and cook, covered, over low heat for ten minutes. Turn chicken over. Add paprika, salt and pepper, and 3/4 cup water. Cover and cook over low for 30 minutes or until chicken is done.

While chicken is cooking, boil a large pot of water and about 10 minutes before serving, boil the noodles until tender per package directions. Drain and toss with buttery spread, salt, and chopped parsley.

In a small bowl, mix sour cream and flour to form a paste. Remove chicken from pan to a warm platter. Add the paste to the pan, and, stirring constantly, cook over low heat until thick and smooth, about 8 minutes. Add the additional cream or sour cream, return chicken to the pan and continue to cook over low for another five minutes. Serve over the hot pasta.

Helpful Hints:
  • Boiling sour cream may cause it to curdle, so keep the heat low.
  • This works very well with cubed pork substituted for the chicken.

This recipe was provided by The Spice House in Chicago and modified to reduce the fat and lower the calories.

Number of Servings: 8

Nutritional Info: Fat: 9.0g
Carbohydrates: 46.3g
Calories: 324.5
Protein: 20.8g

Originally posted 8/28/09

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