Braised to Be Praised Paprika Chicken |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Very delicious. Ingredients:
3 lbs chicken, whole, cut in pieces with skin removed, trimmed |
1/4 teaspoon salt, divided |
1/2 teaspoon ground pepper |
2 tablespoons extra virgin olive oil |
3 diced onions |
1 pinch smucker's no sugar added orange spread, splenda |
1 cup red bell pepper, diced |
1/2 cup green bell pepper, diced |
2 tablespoons tomato paste |
2 tablespoons paprika |
1 teaspoon crushed red pepper flakes |
1 teaspoon dried marjoram |
1 cup reduced-sodium chicken broth |
1/2 cup fat free sour cream |
1 tablespoon all-purpose flour |
Directions:
1. Use a paper towel to pat the chicken pieces dry.
2. Season with pepper.
3. Heat oil in a large heavy pan over medium heat. Add onions sprinkled with Splenda.
4. Cook, stirring frequently, until the onions are caramelized, about 10 to 15 minutes.
5. Stir in bell peppers, tomato paste, paprika and crushed red pepper.
6. Add the chicken and stir it into the mixture. Sprinkle with marjoram and add broth. Season to taste with on salt.
7. Cover and simmer over medium-low heat for 50 minutes, until the chicken is tender.
8. Whisk sour cream, flour and 1/4 teaspoon salt in a small bowl until smooth.
9. Remove chicken to a plate.
10. Stir the sour cream mixture into the sauce.
11. Simmer and cook, stirring, until the sauce thickens.
12. Reduce heat to low, add the chicken back to the sauce about 1 minute in order to reheat the chicken.
13. Serve with rice, mashed potatoes or your favorite sides.
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