Sofia's Chicken Paprikash

Name: Sofia's Chicken Paprikash
Total time: 40 min
Ingredients: 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces; ¼ teaspoon kosher salt; ¼ 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; ½ cup dry white wine; 1 ½ cups canned crushed tomatoes; ½ cup reduced-sodium chicken broth; 1 tablespoon lemon juice; ¼ cup reduced-fat sour cream; 2 tablespoons chopped fresh parsley

Rating: 3.92 stars

12 Ratings
7 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, March/April 2007

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Recipe Summary

total:

40 mins

Servings:

Nutrition Profile:

Heart Healthy

Low-Calorie

Low Carbohydrate

Diabetic Appropriate

Gluten-Free

Low Sodium

High Blood Pressure

Healthy Aging

Healthy Immunity

Low Added Sugars

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3

Remove from the heat; stir in sour cream. Sprinkle with parsley.

Nutrition Facts

Serving Size: about 1 1/4 cups

Per Serving:

257 calories; protein 26.3g; carbohydrates 15g; dietary fiber 3.7g; sugars 7.6g; fat 8.4g; saturated fat 2.2g; cholesterol 68.5mg; vitamin a iu 1329.3IU; vitamin c 80.5mg; folate 34.7mcg; calcium 78.1mg; iron 2.5mg; magnesium 56.6mg; potassium 720.2mg; sodium 382.1mg; thiamin 0.2mg.

Exchanges:

2 vegetable, 3 1/2 lean meat

Reviews (7)

Read More Reviews

12 Ratings

5 star values: 1
4 star values: 9
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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EatingWell User

10/30/2011

I was a bit hesitant trying this recipe out but it was such a HUGE hit with my family! What great flavour! I think if it doesn't turn out well then you didn't follow it right I used smoked paprika I did follow the suggestion of one of the reviewers and cut the chicken in smaller pieces than the recipe suggested I also added mushrooms with the peppers (used red and yellow) and onions otherwise I did everything as suggested used canned crushed tomatoes reduced and thickened well served it over whole wheat pasta it's healthy low in fat and very flavourful we'll be adding it to the weekly meal rotations. Read More

christiesharda@gmail.com

02/25/2012

Very good dish This dish was quite nice and easy to make. It had a lot more flavor than I expected although I did add some hot pepper flakes for a little extra kick. Would also be very good cooked with shrimp. Pros: very flavorful Cons: this would have been better with less sauce Read More

LibraGirlDC

10/29/2011

I grew up in an area with a Hungarian community and went looking for a Chicken Paprikash recipe as I thought it would be something my boyfriend would like and I am so glad I chose this one! We both thought it was excellent! The only change I made was to use diced tomatoes instead of crushed as Trader Joe's doesn't sell crushed. Oh and I added an extra 1/4 cup of sour cream. I used sweet paprika as the boy doesn't do well with spicy and served it over egg papradelle form TJ's. Yum!! I'll definitely make this again. Read More

EatingWell User

10/29/2011

Just after I read the recipe I made it and its yummy!! And easy to do Read More

HungryHawkeye

01/08/2013

Pretty good This was pretty good. We made extra sauce and then used 2 additional red peppers. I didn't want to over cook the peppers by cooking the sauce down forever so I added a bit of corn starch mixed with stock to thicken. If I wasn't cooking it for kids I am guessing I would rate it higher with some heat! Still was pretty tasty as is and I just added a bunch of crushed red pepper to my own plate. Pros: Kids liked it Read More

Margaret

10/29/2011

Just Okay I didn't much care for this but my husband ate it right up. I thought it was a little bland and next time will add some hot paprika or red pepper to spice it up! Pros: Easy to Make Cons: Needs more flavor Read More

EatingWell User

10/29/2011

Spicy This was really good. I used hot paprika and Pablano peppers instead of bell. I will be making this again. Read More

EatingWell User

10/30/2011

I used the canned crushed tomatoes and the sauce was rather runny I cooked the sauce far longer than the recommended time and it just wouldn't reduce. I will try again but probably just use one cup of the tomatoes to see if that helps. Read More

kim_kacp@yahoo.com