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Sofia's Chicken Paprikash

:  March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (61 votes)

Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.


READER'S COMMENT:
"Just after I read the recipe I made it and its yummy!! And easy to do "
Sofia's Chicken Paprikash Recipe

Makes: 4 servings, about 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 2 large green bell peppers, thinly sliced
  • 1 large onion,halved and thinly sliced
  • 2 teaspoons hot or sweet paprika
  • 1/2 cup dry white wine
  • 1 1/2 cups canned crushed tomatoes
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

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Preparation

  1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
  2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
  3. Remove from the heat; stir in sour cream. Sprinkle with parsley.

Nutrition

Per serving: 263 calories; 7 g fat ( 2 g sat , 3 g mono ); 72 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 294 mg sodium; 804 mg potassium.

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (35% dv), Potassium (23% dv), Magnesium (16% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 1/2 lean meat


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Recipe Categories

Type of Dish
Main dish, poultry
Main dish, combination meal
Ethnic/Regional
Eastern European/Russian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Budget
Everyday favorites
Publication
EatingWell for a Healthy Heart Cookbook (2008)
March/April 2007
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