Hungarian Chicken Paprikash Recipe

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Hungarian Chicken Paprikash
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Ingredients
12
Count
Nutrition
524
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Season chicken with salt and pepper.
  2. Coat with flour, shaking off excess.
  3. Heat oil in heavy large skillet over high heat.
  4. Add chicken to skillet and saute until brown and crisp, about 4 minutes per side.
  5. Transfer chicken to plate.
  6. Add bell peppers, onion and garlic to skillet and saute for 5 minutes.
  7. Reduce heat to low.
  8. Add both paprikas and stir 2 minutes.
  9. Mix in broth, tomatoes and tomato paste.
  10. Return chicken to skillet.
  11. Bring liquids to simmer.
  12. Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes.
  13. Transfer chicken to platter; keep warm.
  14. Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes.
  15. Season with salt and pepper.
  16. Spoon Sauce over chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.64 Kcal (2192 kJ)
Calories from fat 205.2 Kcal
% Daily Value*
Total Fat 22.8g 35%
Cholesterol 171.27mg 57%
Sodium 1086.48mg 45%
Potassium 1352.74mg 29%
Total Carbs 15.36g 5%
Sugars 9.29g 37%
Dietary Fiber 3.39g 14%
Protein 65.72g 131%
Vitamin C 88.8mg 148%
Vitamin A 1.5mg 51%
Iron 26.1mg 145%
Calcium 53.4mg 5%
Amount Per 100 g
Calories 86.19 Kcal (361 kJ)
Calories from fat 33.78 Kcal
% Daily Value*
Total Fat 3.75g 35%
Cholesterol 28.19mg 57%
Sodium 178.83mg 45%
Potassium 222.66mg 29%
Total Carbs 2.53g 5%
Sugars 1.53g 37%
Dietary Fiber 0.56g 14%
Protein 10.82g 131%
Vitamin C 14.6mg 148%
Vitamin A 0.3mg 51%
Iron 4.3mg 145%
Calcium 8.8mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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