Braised to Be Praised Paprika Chicken
photo by Barenakedchef
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 lbs chicken, whole, cut in pieces with skin removed, trimmed
- 1⁄4 teaspoon salt, divided
- 1⁄2 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
- 3 diced onions
- 1 pinch Smucker's No Sugar Added Orange Spread, splenda
- 1 cup red bell pepper, diced
- 1⁄2 cup green bell pepper, diced
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried marjoram
- 1 cup reduced-sodium chicken broth
- 1⁄2 cup fat free sour cream
- 1 tablespoon all-purpose flour
directions
- Use a paper towel to pat the chicken pieces dry.
- Season with pepper.
- Heat oil in a large heavy pan over medium heat. Add onions sprinkled with Splenda.
- Cook, stirring frequently, until the onions are caramelized, about 10 to 15 minutes.
- Stir in bell peppers, tomato paste, paprika and crushed red pepper.
- Add the chicken and stir it into the mixture. Sprinkle with marjoram and add broth. Season to taste with on salt.
- Cover and simmer over medium-low heat for 50 minutes, until the chicken is tender.
- Whisk sour cream, flour and 1/4 teaspoon salt in a small bowl until smooth.
- Remove chicken to a plate.
- Stir the sour cream mixture into the sauce.
- Simmer and cook, stirring, until the sauce thickens.
- Reduce heat to low, add the chicken back to the sauce about 1 minute in order to reheat the chicken.
- Serve with rice, mashed potatoes or your favorite sides.
Reviews
-
This looks like an awesome, healthy meal, which I saved to do later this week. I couldn't figure out why the calories and fat content was so high, so I went to look at the 'Detailed Nutrional Info' and found that they had based it on 3 WHOLE chickens, not 1 chicken, cut into pieces w/skin and fat removed. This is a MUCH healthier recipe than they are saying and I can't wait to try it with my chicken thighs!!! Thanks for posting!!!