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This Hungarian favorite traditionally browns the chicken and onions in bacon drippings. We've used vegetable oil instead to streamline the recipe and make it easy.
Recipe by BettyCrocker
Prep Time
15min
Total Time
1hr15min
Servings
6servings
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Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 15 minutes or until brown on all sides; remove chicken from skillet.
Cook onions and garlic in oil in skillet over medium heat about 3 minutes, stirring occasionally, until onions are crisp-tender; drain oil from skillet.
Stir broth, paprika, salt, pepper and tomato into onion mixture in skillet; loosen brown particles from bottom of skillet. Return chicken to skillet. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
Stir in bell pepper. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Skim fat from liquid in skillet. Stir sour cream into liquid in skillet. Heat over medium heat just until hot. Serve with chicken.
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For only 14 grams of fat and 265 calories per serving, just omit the oil and use a nonstick skillet sprayed with cooking spray. Remove skin from the chicken before cooking, and use reduced-fat sour cream.
Stir 2 tablespoons chopped fresh or 2 teaspoons dried dill weed into the sour cream before adding it to the skillet for Chicken Paprika with Dilled Sour Cream.
*Percent Daily Values are based on a 2,000 calorie diet.
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