Directions:
- Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
- Cook over a medium heat for about 15 minutes, until well browned on all sides.
- Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
- Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
- Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
- Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
- Then sprinkle with the freshly chopped parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.62 Kcal (392 kJ) | ||
| Calories from fat | 9.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 2% | |
|---|---|---|---|
| Cholesterol | 2.25mg | 1% | |
| Sodium | 243.11mg | 10% | |
| Potassium | 587.06mg | 12% | |
| Total Carbs | 16.94g | 6% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 1.7mg | 10% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 35.98 Kcal (151 kJ) | ||
| Calories from fat | 3.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 2% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 1% | |
| Sodium | 93.43mg | 10% | |
| Potassium | 225.62mg | 12% | |
| Total Carbs | 6.51g | 6% | |
| Sugars | 3.24g | 34% | |
| Dietary Fiber | 1.6g | 17% | |
| Protein | 2.3g | 12% | |
| Vitamin C | 5.2mg | 22% | |
| Iron | 0.7mg | 10% | |
| Calcium | 21.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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