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Chicken Paprikash

Chicken Paprikash
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F.
  2. Season the chicken with 3/4 teaspoon of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
  3. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.
  4. Return the chicken to the pot. Transfer to the oven. Bake until the chicken is cooked through, about 30 minutes.
  5. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among the plates and serve with a dollop of the sour cream and the cucumbers (if serving).
By February, 2007

Nutritional Information

  • Per Serving
  • Calories 811Calories From Fat 67%
  • Fat 60g
  • Sat Fat 20g
  • Cholesterol 258mg
  • Sodium 1,040mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugar 9g
  • Protein 4g
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of rice
This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.

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