Paprika Chicken

Portions: 24

Portion size: 1ü chicken

3 floz (90 mL)





4 floz

125 mL




Chickens, disjointed, 3-3 V2 lb

(1.4-1.6 kg) each

112 lb

700 g

Onions, chopped fine

1 lb

450 g

Green bell pepper, small dice

2 oz

60 g


6 tbsp

90 mL

Hungarian paprika

1 pt

500 mL

Chicken stock

1 lb

450 g

Canned tomatoes, crushed

2 tsp

10 mL

1. Heat the oil in a skillet and brown the chicken lightly on all sides.

2. Remove the chicken from the pan and place in a brazier.

3. Add the onion and green pepper to the fat in the pan. Saute until soft but not browned.

4. Add the flour and stir to make a roux. Cook the flour slowly for a few minutes.

5. Add the paprika and stir to blend in.

6. Stir in the chicken stock, tomatoes, and salt. Bring to a boil. The sauce will be very thick at this point.

7. Pour the sauce over the chicken. Cover and simmer over very low heat or in a 325°F (165 °C) oven until the chicken is tender, about 30-40 minutes.

1 pt

500 mL

Sour cream

Per serving:

Calories, 440; Protein, 46 g; Fat, 24 g (50% cal.); Cholesterol, 120 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 370 mg.

When the chicken is tender, remove it from the sauce and place in a hotel pan.

Degrease the sauce. Stir in the sour cream. Simmer a minute, but do not boil. Adjust the seasonings. Pour the sauce over the chicken in the hotel pan. Serve with egg noodles, spaetzle (p. 651), or rice.

Continue reading here: Poulet Saut Basquaise Basque Style Chicken

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