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Ingredientes
- 2 Tbsp. Butter, sweet
- 1 x Onion, large, minced
- 3 Tbsp. Paprika
- 3 Tbsp. Oil
- 1 x Chicken, 4 lb
- 1 x Pepper, green bell
- 1 x Pepper, red bell
- 4 x Tomato, large Salt, to taste Pepper, to taste
- 1/4 tsp Marjoram
- 1 c. Chicken stock
- 2 Tbsp. Lowfat sour cream
- 3 Tbsp. Cream, heavy
- 1 Tbsp. Parsley, fresh
Direcciones
- Approx.
- Cook Time: 1:00 Heat thebutter in a large Dutch oven over medium-low heat. Add in the onion and saute/fry, stirring occasionally, till softened; about 5 min. Add in the paprika and stir till the onions turn reddish brown. In a large skillet, heat the oil over medium heat till it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add in the peppers and cook over medium heat, stirring, for five min. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer till the chicken is very tender; about 40 min.
- Meanwhile, in a small bowl, whisk together the lowfat sour cream and heavy cream.
- With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the warm sauce into the lowfat sour cream mix, then add in the mix to the sauce in the Dutch oven. Reduce over high heat till slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.
- von Bremzen & Welchman
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 620 | |
| Calories from Fat 411 | 66% |
| Total Fat 45.98g | 57% |
| Saturated Fat 14.13g | 57% |
| Trans Fat 0.18g | |
| Cholesterol 177mg | 59% |
| Sodium 249mg | 10% |
| Potassium 874mg | 25% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.45g | 4% |
| Protein 40.96g | 66% |
