Chicken Paprika

Chicken Paprika

Serves: 4
 
 
Chicken and Poultry
1 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chicken Paprika, you'll need:
  • 100 ea
  • 2
  • 1/2 lb chicken cut into -pieces
  • 200 tb Olive oil
  • 100 cl Garlic crushed
  • 100 c Chopped onion
  • 150 tb Paprika - more or less as -desired 050 ts Ground cumin
  • 200 c Chicken broth 050 ts Salt
  • 100 c Sliced carrot
  • 200 tb Tomato paste

Method

  • Wipe chicken pieces with a damp paper towel and set aside
  • Heat oil in a deep 10- or 12-inch frying pan
  • Add garlic and onion and cook gently over low heat stirring occasionally until they are a very light golden color
  • Add paprika and cuminand continue cooking about 1 minute
  • Place chicken pieces in pan with skin side own
  • Add chicken broth salt and carrot; cover pan tightly and simmer over low heat for 25 minutes
  • Stir in tomato paste
  • Turn chicken pieces cover again and simmer over low heat for 25-30 minutes or until chicken is tender
  • YIELD: 4 servings - 1 1/3 cups vegetables and gravy + chicken pieces
  • 1 serving: 1/2 breast and wing plus 1/3 cup vegetables and gravy OR 1 leg and thigh plus 1/3 cup vegetables and gravy
  • NUTRITIVE VALUES per servings: CHO 11 g
  • PRO 33 g
  • FAT 12 g
  • CAL 289 Fiber 1.8 g
  • Sodium 820 mg
  • Chol 97 mg
  • Low-sodium diets: Omit salt
  • Use unsalted chicken broth and unsalted tomato paste.
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
The Art of Cooking for the Diabetic - Revised Edition. Mary Abbott Hess and Katharine Middleton. Copyright 1988, 1978.
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