Paprika is a ground spice from a mixture of dried peppers, hence; it will vary in flavour, heat level and color. Generally, paprika is divided into 3 categories: Hot, Sweet and Smokey. Hungarian Sweet Paprika takes 7 months from planting to harvest, and is a bit sweeter than other paprika.
Paprika Chicken (Chicken Paprikash)
Chicken Paprikash and Goulash (Beef Stew) are Hungarian dishes that use paprika as the main spice. This dish is low carb and has a very mild flavor. When cooking with paprika, always have some liquid in the pan before adding it, otherwise the paprika will “burn”. This easily doubles for a larger crowd.
Ingredients
- 1 lb (454 gr) chicken thigh/leg bone in, skin on 0 CHO
- ½ TBSP olive oil 0 CHO
- 1 TBSP butter 0 CHO
- ¼ cup (30 gr) red onion, chopped 3 CHO
- ½ tsp. garlic minced 0 CHO
- 1 TBSP paprika 0 CHO
- 1 medium (60 gr) tomato 1 CHO
- ½ cup (60 gr) red pepper, chopped 3 CHO
- 1/3 cup chicken stock 0 CHO
- ¼ cup (58 gr) sour cream 4 CHO
- Fresh parsley to garnish 0 CHO
*Pasta – CHO dependent on serving size
TOTAL CHO 11 CHO
- TOTAL WEIGHT 216 GRAMS
- 11 CHO DIVIDED BY 216 GRAMS = .05 CHO/GRAM
- ¼ CUP = 60 GRAMS (.05 CHO x 60 GRAMS) 3 CHO/1/4 CUP
Instructions
- Pre heat oven to 400.
- Pat chicken pieces dry and liberally sprinkle with salt and pepper.
- Add olive oil and butter to medium, oven proof skillet. Heat over medium high heat until butter stops frothing.
- Add chicken and sear until brown for 3 – 4 minutes, flip and sear the second side.
- Remove chicken to a plate, reduce heat slightly and add onion. Sauté until onion is translucent, stirring frequently to scrape up the brown bits.
- Add garlic and cook for a minute just before turning off the heat. Add tomatoes, red peppers, chicken stock, and paprika. Stir to incorporate and return chicken to the skillet.
Place skillet in the oven and cook covered for 45 minutes. Remoive from oven and let rest for 5 minutes before stirring in the sour cream. Garnish with fresh chopped parsley.
- Serve with buttered egg noodles or pasta of choice.
