Quick Chicken Paprikash
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Heat the oil in the skillet.
Add chicken thighs and onion to oil and stir until chicken is cooked through and meat thermometer registers 165°F (74°C).
Add butter. Once butter is melted add paprika and stir.
Once well combined, add chicken broth and stir to mix well.
Lower heat. When mixture has cooled slightly, add sour cream and stir until sour cream is completely mixed in with broth.
Serve over egg noodles.
Nutrition Info
| Per 260 g serving | Amount |
|---|---|
| Calories | 430 |
| Protein | 29 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrate | 34 g |
| Fibre | 2 g |
| Sugar | 3 g |
| Cholesterol | 155 mg |
| Sodium | 150 mg |
| Per 260 g serving | % Daily Value |
|---|---|
| Potassium | 15 |
| Calcium | 8 |
| Iron | 20 |
| Vitamin A | 30 |
| Vitamin C | 15 |
| Vitamin B6 | 31 |
| Vitamin B12 | 35 |
| Folate | 54 |
| Zinc | 35 |
