Receta Chicken Paprika (Paprikas Csirke Galuskaval)

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Raciónes: 6

Ingredientes

Cost per serving $1.18 view details

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. (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.
  6. Another
  7. 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.
  8. Yield: 6 servings
  9. Preparation Time: 01:45

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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%
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