Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/2 c. onion, finely minced
- 1/4 c. shortening or possibly bacon grease
- 1 tsp salt, or possibly to taste
- 1 Tbsp. Hungarian paprika, good quality, fresh!!!!
- 1/2 tsp black pepper
- 1 x (3.5 lb) roasting chicken, cut in pcs
- 1 1/2 c. water
- 1 c. lowfat sour cream
- 3 lrg Large eggs, well beaten
- 6 1/2 c. water
- 2 1/2 c. flour, all-purpose, sifted
- 3 tsp salt
Direcciones
- Saute/fry onions in shortening till tender but not brown. Combine salt, paprika, and black pepper and stir into the onions. Add in chicken and fry till all sides are browned slightly. Add in water and cover pan.
- Cook slowly 1 1/2 hrs or possibly till chicken is tender. Toward the end of the chicken cooking time, make galuska. Remove chicken from the skillet and blend lowfat sour cream into the liquid in the skillet. Put galuska into the sauce and serve warm with the chicken.
- Galuska: Mix Large eggs, 1/2 c. water, flour, and 2 tsp. salt and beat till dough is smooth. Pour remaining 6 c. water and 1 tsp. salt into a large pot, and bring to a boil. Spoon batter into boiling water, 1 tsp. at a time, and boil 10 min. Drain and serve under gulyas or possibly paprikash.
- Note: This is my tried-and-true chicken paprikash recipe. I do make one modification though. I always use boneless breasts instead of the cut-up chicken this recipe calls for partly because my family prefers white meat anyway and I hate to have the leftover legs hanging around in the fridge and partly because the sauce (that is the best part)
- (g) makes this pretty messy to eat if you have to deal with bone removal at the same time... Also, it cooks =much= quicker with boneless breasts, so if you go which route, plan accordingly.
- Another
- Note: Do =NOT= skimp on the paprika; it's the heart of this dish and cheap or possibly stale paprika just will not cut it. Use a good Hungarian import and make sure it's fresh.
- Yield: 6 servings
- Preparation Time: 01:45
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 636g | |
| Recipe makes 6 servings | |
| Calories 770 | |
| Calories from Fat 414 | 54% |
| Total Fat 46.33g | 58% |
| Saturated Fat 15.03g | 60% |
| Trans Fat 2.86g | |
| Cholesterol 259mg | 86% |
| Sodium 1756mg | 73% |
| Potassium 530mg | 15% |
| Total Carbs 42.91g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.3g | 2% |
| Protein 43.06g | 69% |
