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Name: Chicken Paprikash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 4 pound Chicken cut into pieces; 1 1/4 teaspoon Kosher salt; 1/2 teaspoon Black pepper; 1 tablespoon Olive oil; 1 medium Onion thinly sliced into rings; 1 cup Chicken broth; 1 can (14.5 oz) Diced tomatoes undrained; 1 tablespoon Paprika; 1 Cucumber thinly sliced; 1 tablespoon Apple cider vinegar; 1 cup Sour cream

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INGREDIENTS

4 pound Chicken ; cut into pieces
1 1/4 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 tablespoon Olive oil
1 medium Onion ; thinly sliced into rings
1 cup Chicken broth
1 can (14.5 oz) Diced tomatoes ; undrained
1 tablespoon Paprika
1 Cucumber ; thinly sliced
1 tablespoon Apple cider vinegar
1 cup Sour cream

Servings

INSTRUCTIONS

Heat oven to 400F. Season the chicken with 3/4 teas of the salt and the bnlack 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, 4-5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate. Spoon off and discard all but one tbsp of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Addthe tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer. Return the chicken to pot. Transfer to oven. Bake until the chicken is cooked through, about 30 minutes. Meanwhile, in a small bowl, combine the cucumber and vinegar. Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).

NOTES

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Chicken Paprikash

4 pound Chicken cut into pieces
1 1/4 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 tablespoon Olive oil
1 medium Onion thinly sliced into rings
1 cup Chicken broth
1 can (14.5 oz) Diced tomatoes undrained
1 tablespoon Paprika
1 Cucumber thinly sliced
1 tablespoon Apple cider vinegar
1 cup Sour cream

Heat oven to 400F.  Season the chicken with 3/4 teas of the salt and the bnlack 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, 4-5 minutes.  Turn and cook for 3 minutes more.  Transfer the chicken to a plate.  Spoon off and discard all but one tbsp of the fat.  Add the onion and bell pepper and cook for 2 minutes.  Add the broth and cook, stirring, for 1 minute.  Addthe tomatoes and their juices, the paprika, and the remaining salt.  Bring to a simmer.  Return the chicken to pot.  Transfer to oven.  Bake until the chicken is cooked through, about 30 minutes.  Meanwhile, in a small bowl, combine the cucumber and vinegar.  Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).

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Nutrition

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Serving Size: 1 Serving (811g)
Recipe Makes: 4 Servings

Calories: 685
Calories from Fat: 227 (33%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 4.3g
Cholesterol 339.9mg		105 %
Sodium 1737.6mg		60 %
Potassium 1403.7mg		37 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.8g
Protein 104.3g		149 %
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.

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Calories per serving: 685

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