Directions:
- Season the chicken with salt, pepper and 1 tablespoon of the paprika.
- Heat oil in a Dutch oven over medium high heat. Add onions and remainder of paprika and cook until wilted, about 3 to 4 minutes. Add peppers and cook, stirring occasionally, 5 minutes more. Add chicken and cook, stirring occasionally until chicken is browned on all sides, about 8 minutes.
- Stir in broth and thyme and simmer 15 minutes until chicken is cooked through.
- In a small bowl combine flour with sour cream. Reduce heat to low under the Dutch oven. Stir in the sour cream mixture and cook over low, to prevent curdling, about 5 minutes until thickened. Sprinkle with parsley just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 761.46 Kcal (3188 kJ) | ||
| Calories from fat | 643.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.52g | 110% | |
|---|---|---|---|
| Cholesterol | 165.26mg | 55% | |
| Sodium | 468.48mg | 20% | |
| Potassium | 437.5mg | 9% | |
| Total Carbs | 12.63g | 4% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 48.1mg | 80% | |
| Vitamin A | 1mg | 34% | |
| Iron | 17.6mg | 98% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 237.11 Kcal (993 kJ) | ||
| Calories from fat | 200.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.27g | 110% | |
|---|---|---|---|
| Cholesterol | 51.46mg | 55% | |
| Sodium | 145.88mg | 20% | |
| Potassium | 136.23mg | 9% | |
| Total Carbs | 3.93g | 4% | |
| Sugars | 1.2g | 15% | |
| Dietary Fiber | 0.82g | 11% | |
| Protein | 5.29g | 34% | |
| Vitamin C | 15mg | 80% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 5.5mg | 98% | |
| Calcium | 20.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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