Try this Paprika Chicken recipe, or contribute your own.
Suggest a better descriptionWash and dry the chicken pieces. Heat the oil in a pan, add the grated onion and brown. Add the paprika and when it bubbles put in the chicken pieces. Turn them over in the onion-paprika mixture. Salt them and cover. Braise over a low heat, turning the chicken from time to time, for 45 minutes to 1 hour. The chicken will exude its juices and if the sauce is still rather runny when the chicken is cooked, add the tomato puree and stir. Cook a little longer and serve. From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92. Posted by Stephen Ceideberg; February 18 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 216 | ||
Calories from Fat: 186 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 28 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.6mg | 0 % | |
Potassium 448.1mg | 12 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 3.6g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
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