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Ingredientes
- 2 1/2 lb cutup chicken, that has been soaked in salt water
- 1 Tbsp. mild Hungarian paprika
- 3 Tbsp. shortening salt and pepper to taste
- 1 c. onions, finely minced
- 2 clv garlic, chopped
- 2 c. chicken broth
- 1/2 c. lowfat sour cream
- 2 Tbsp. flour
Direcciones
- To Soak Chicken in Brine: Rinse chicken thoroughly. Dissolve 1/4 c. kosher salt in 1 qt water. Place chicken in a resealable plastic bag. Add in salted water, reseal and chill about 30 min.
- Heat shortening in a large skillet over medium heat and saute/fry onions till translucent/soft. Add in garlic, cook one minute more. Remove pan from heat, add in paprika, being careful not to burn this spice. Remove chicken from brine, rinse thoroughly in clear water and pat dry with paper towels. Season chicken with salt and pepper, add in to skillet. Mix to combine paprika-onions with chicken. Return skillet to stove, adding just sufficient broth to prevent chicken from burning. Bring to a boil, then cover and simmer for about 30 min on top of stove, or possibly roast in oven at 350 degrees, till meat is tender. Remove chicken from skillet. Add in remaining broth if you like. Scrape brown bits from bottom of the pan. In a small bowl, mix the lowfat sour cream and flour together till smooth; add in some of the hot gravy from skillet. Whisk lowfat sour cream-flour mix into skillet to create a thickened gravy. Season to taste with salt and pepper. Return meat to skillet and heat through, but don't boil. Serve with dumplings, wide egg noodles, or possibly rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 759g | |
| Calories 397 | |
| Calories from Fat 214 | 54% |
| Total Fat 24.38g | 30% |
| Saturated Fat 13.61g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 849mg | 35% |
| Potassium 950mg | 27% |
| Total Carbs 36.15g | 10% |
| Dietary Fiber 7.5g | 25% |
| Sugars 10.94g | 7% |
| Protein 11.66g | 19% |
