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.
Course
Main Course
Cuisine
Hungarian
Keyword
Chicken, Paprika
Ingredients
1lb(454 gr) chicken thigh/leg bone in, skin on 0 CHO
½TBSPolive oil 0 CHO
1TBSPbutter 0 CHO
¼cup(30 gr) red onion, chopped 3 CHO
½tsp.garlicminced 0 CHO
1TBSPpaprika 0 CHO
1medium(60 gr) tomato 1 CHO
½cup(60 gr) red pepper, chopped 3 CHO
1/3cupchicken stock 0 CHO
¼cup(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
11CHO DIVIDED BY 216 GRAMS = .05 CHO/GRAM
¼CUP= 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.