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fresh - Chicken Paprika #2, country style

Source of Recipe

rdj
fresh - Chicken Paprika #2, country style

4 bone-in chicken breast halves or 8 bone-in chicken thighs, skinned
1/2 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
2 tablespoons olive oil
2 cups vegetable juice
2 tablespoons snipped fresh parsley
1 tablespoon Hungarian paprika
Few dashes bottled hot pepper sauce
1 8-ounce carton dairy sour cream
1/2 teaspoon freshly ground pepper
Hot cooked spaetzle or noodles

1. Sprinkle the chicken pieces with the 1/2 teaspoon paprika, garlic
powder, and seasoned salt. Heat the olive oil in a 12-inch skillet over
medium-high heat. Add the seasoned chicken pieces and cook for about 10
minutes or until the chicken is browned on both sides.

2. Add the vegetable juice and stir in the snipped parsley and 1
tablespoon paprika. Bring to boiling; reduce heat. Cover and simmer the
mixture for 30 to 35 minutes or until the chicken is tender and an
instant-read thermometer inserted into meat registers 170 degree F for
chicken breasts or 180 degree for thighs.

3. Remove chicken and keep warm. Remove the skillet from the heat. In a
small bowl, stir the hot-pepper sauce into the sour cream. Gradually
whisk 1 cup hot mixture from skillet into the sour cream. Return to the
mixture in skillet. Stir in pepper. Add the cooked chicken to skillet
and heat through (don't boil). Serve with spaetzle or noodles. Garnish
with parsley, if you like. Makes 4 servings.


Nutrition facts per serving:
calories: 559, total fat: 33g, saturated fat: 12g
cholesterol: 143mg, sodium: 639mg, carbohydrate: 29g
fiber: 2g, protein: 37g