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Chicken Paprikash with Dill Sour Cream

Serves: 6
Total Calories: 270

Ingredients

2 tablespoons olive or vegetable oil
3 to 3 1/2 pounds cut up broiler fryer chicken, skin removed
1 medium onion, chopped (1/2 cup)
1 Anaheim or Banan chili, seeded and chopped
1 large tomato, chopped (1 cup)
1/2 cup sweet (Hungarian) paprika
1 teaspoon salt
1 clove garlic, finely chopped
3 cups hot cooked egg noodles
Dill Sour Cream:
1 cup sour cream
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed

Directions:

Dill Sour Cream
1 cup sour cream
2 tablespoons chopped fresh or 2 teaspoons dried dill weed
Mix ingredients. Cover and refrigerate until ready to use.

Prepare Dill Sour Cream.
Heat oil in 12-inch skillet or Dutch oven over medium heat. Cook chicken in oil 15 minutes, turning once, until brown on all sides.
Stir in onion, chili, tomato, paprika, salt and garlic. Cover and cook over low heat about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Stir in Dill Sour Cream. Cook about 1 minute or until hot. Serve chicken mixture over noodles.

1 Serving: Calories 425 (Calories from Fat 190) Fat 21g (Saturated 7g) Cholesterol 130mg Sodium 500mg Carbohydrate 30g (Dietary Fiber 3g) Protein 32g
% Daily Value: Vitamin A 72% Vitamin C 22% Calcium 8% Iron 26%
Diet Exchanges: 1 Starch, 3 Lean Meat, 3 Vegetable, 2 Fat

Betty's Tip
Yes, 1/2 cup of paprika is used in this recipe, giving the sauce a slightly sweet, mild paprika flavor. Many claim sweet paprika to be the finest because it has a mild, piquant taste that's never sharp, hot or bitter. It is much, much milder than its relative cayenne pepper.

Nutritional Facts:

Serves: 6
Total Calories: 270
Calories from Fat: 120

This Chicken Paprikash with Dill Sour Cream recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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