Directions:
- In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
- Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.36 Kcal (1186 kJ) | ||
| Calories from fat | 109.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 19% | |
|---|---|---|---|
| Cholesterol | 73.59mg | 25% | |
| Sodium | 646.2mg | 27% | |
| Potassium | 600.36mg | 13% | |
| Total Carbs | 15.79g | 5% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 29.21g | 58% | |
| Vitamin C | 31.8mg | 53% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 12.9mg | 71% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.14 Kcal (310 kJ) | ||
| Calories from fat | 28.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 19% | |
|---|---|---|---|
| Cholesterol | 19.25mg | 25% | |
| Sodium | 169.08mg | 27% | |
| Potassium | 157.08mg | 13% | |
| Total Carbs | 4.13g | 5% | |
| Sugars | 1.43g | 22% | |
| Dietary Fiber | 0.28g | 4% | |
| Protein | 7.64g | 58% | |
| Vitamin C | 8.3mg | 53% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 3.4mg | 71% | |
| Calcium | 10.4mg | 4% | |
* 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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