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Chicken Paprikash

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Prep Time 30 minutes
Cook Time 1 hour
Course All Recipes, Dinner
Cuisine All, Low Carb, Poultry
Servings 8
Calories 527 kcal


  • 1/8 cup canola oil
  • 1/2 large onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 1/2 large garlic cloves thinly sliced
  • 1/8 cup sweet Hungarian paprika plus more for sprinkling
  • 3/4 tsp caraway seeds grouned
  • 1 1/2 tbs flour
  • 3 cups chicken stock or broth
  • 1 bay leaf
  • 1 thyme spring
  • salt and pepper
  • 1 pound boneless, skinless chicken breast cut into 1/2 inch pieces
  • 1/4 cup fat-free sour cream


  • In a large dutch oven, heat the oil until well simmering. Add the onion, bell peppers and garlic and cook over medium heat, stirring occasionally until just beginning to brown (about 8 minutes). Add the paprika, caraway and flour. Cook, stirring often, for 2 minutes. Add the stock, bay leaves and thyme, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened (about an hour
  • Add the chicken to the sauce and cook over high heat until just white throughout (about 6 minutes). Discard the bay leaves and thyme sprigs. Spoon chicken into bowls and top with sour cream. Sprinkle with paprika and serve


Calories: 527kcalCarbohydrates: 11gFat: 10g
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