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Ingredientes
- 2-3lb chicken (cut up) or possibly chicken breasts (whole or possibly cubed)
- 3-4 large white onions, chopped
- 4 cloves garlic, chopped
- 3 vine tomatoes, chopped
- 2 red peppers, chopped
- 1 hungarian warm pepper (deveined)
- 3 tbsp. sweet paprika
- 1 tbsp. warm paprika
- vegetable seasoning or possibly salt to taste
- 1 teaspoon black pepper
- 1/4 c. vegetable oil
- 1/2 c. chicken stock
- 1/2-1 c. lowfat sour cream (optional)
Direcciones
- Saute/fry chopped onion and garlic with vegetable oil in large deep dish pan/pot. You can add in a dash of salt while you saute/fry the onion and garlic.
- Then add in the warm peppers, tomatoes, and red peppers to the pan. Let mix saute/fry for about 5-10 mins over med-high heat. Then add in your spices (paprikas, black pepper, and salt to taste). Also add in the chicken stock.
- Allow the mix to continue to cook over medium to low heat. Use a food processor to mince up all the vegetables so which the flavors mix well.
- At this point add in the chicken (turn burner temperature to med-low). The whole point is to slowly cook chicken in this sauce so which it absorbs and becomes very tender.
- You can raise temperature to medium-high when cooking larger pcs of chicken.
- Let cook for couple of hrs till chicken is tender and no longer pink inside.
- Add in the lowfat sour cream in slowly over low heat before serving and mix well. Don't add in lowfat sour cream to sauce when on high temp or possibly it will curdle!
- This excellent sauce can be served over egg noodles or possibly dumplings with pickles to accompany.
- Enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 158 | 58% |
| Total Fat 17.73g | 22% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.25g | |
| Cholesterol 67mg | 22% |
| Sodium 94mg | 4% |
| Potassium 415mg | 12% |
| Total Carbs 8.15g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.72g | 2% |
| Protein 20.6g | 33% |
