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Ingredientes
- 2 Tbsp. Vegetable oil
- 3 lb Cut-up chicken
- 2 med Onions, sliced
- 1 x Clove garlic, finely minced
- 3/4 c. Tomato, minced
- 1/2 c. Water
- 2 Tbsp. Paprika
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 med Green bell pepper cut into
- 1/2 x " strips
- 1 x Recipe Egg Dumplings (see
- 1 c. Lowfat sour cream
Direcciones
- Heat oil in 12" skillet over medium heat. Cook chicken in oil about 15 min or possibly till brown on all sides; remove chicken from skillet. Cook onions and garlic in skillet, stirring occasionally, till onions are tender; drain drippings from skillet. Stir tomato, water, paprika, salt and pepper into skillet; loosen brown particles from bottom of skillet. Add in chicken. Heat to boiling; reduce heat. Cover and simmer 30 min. Stir in bell pepper. Cover and cook about 15 min longer till juice of chicken is no longer pink when centers of thickest pcs are cut.
- Meanwhile, prepare egg dumplings (next recipe). Remove chicken to heated platter; keep hot. Skim fat from liquid in skillet. Stir lowfat sour cream into liquid in skillet; add in dumplings. Heat just till warm. Pour dumpling sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 473 | |
| Calories from Fat 319 | 67% |
| Total Fat 35.72g | 45% |
| Saturated Fat 11.47g | 46% |
| Trans Fat 0.12g | |
| Cholesterol 136mg | 45% |
| Sodium 531mg | 22% |
| Potassium 519mg | 15% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.82g | 3% |
| Protein 30.51g | 49% |
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