Chicken Paprikash with Green Beans
| 14 |
35 |
167 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
30 min |
9
|
Ingredients
|
1/2 tbsp
|
Extra virgin olive oil
|
|
681 gm
|
Chicken thighs, boneless, skinless
|
|
1/2 tsp
|
Kosher salt
|
|
1/4 tsp
|
Black pepper
|
|
1 medium
|
Yellow onion
(sliced)
|
|
2 clove(s)
|
Garlic
(minced)
|
|
1 tbsp
|
Tomato paste, canned
|
|
1 tbsp
|
Paprika
|
|
1/2 tsp
|
Cayenne pepper
(optional)
|
|
1/2 tsp
|
Lemon and Herb Seasoning, McCormick
(or Herbs de Provence)
|
|
1 cup
|
Chicken broth (stock), low sodium
|
|
1/4 cup
|
Cream, half and half, 10% M.F.
|
|
1/4 bunch
|
Parsley, fresh
(chopped)
|
|
2 cup
|
Brown rice, medium-grain, cooked
|
Instructions
Heat a large dutch oven type pot over medium heat and add oil.
Season chicken with salt and pepper and brown chicken on each side. Set aside.
Add onions and garlic to pot for 1 minute. Add tomato paste, paprika, cayenne, and herbs. Stir well.
Add broth and bring to simmer. Add chicken pieces back to pan, cover and cook for about 25-30 minutes.
Add the half and half and cook a few minutes.
Garnish with parsley and serve over warmed rice.
Nutrition Facts
Per Portion
Calories
167
Calories from fat
51
Calories from saturated fat
12.3
Total Fat
5.6 g
Saturated Fat
1.4 g
Trans Fat
0 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
1.8 g
Cholesterol
57 mg
Sodium
293 mg
Potassium
323 mg
Total Carbohydrate
12.9 g
Dietary Fiber
1.6 g
Sugars
1.0 g
Protein
16.2 g
Dietary servings
Per Portion
| Grain |
0.4 |
| Meat |
0.8 |
| Vegetables |
0.2 |
Energy sources
Recipe from:
The Fresh 20 by Melissa Lanz
