Directions:
- Cut chicken into serving pieces, and salt.
- Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
- Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
- Put sauce through sieve, food mill, or blender.
- Heat chicken and puréed sauce together over low flame.
- Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
- Serve with Flour Dumplings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.82 Kcal (1285 kJ) | ||
| Calories from fat | 80.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 14% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 2% | |
| Sodium | 115.41mg | 5% | |
| Potassium | 683.11mg | 15% | |
| Total Carbs | 60.57g | 20% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 9.73g | 39% | |
| Protein | 9.58g | 19% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 26.8mg | 149% | |
| Calcium | 803.5mg | 80% | |
| Amount Per 100 g | |||
| Calories | 171.83 Kcal (719 kJ) | ||
| Calories from fat | 45.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 14% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 2% | |
| Sodium | 64.64mg | 5% | |
| Potassium | 382.57mg | 15% | |
| Total Carbs | 33.92g | 20% | |
| Sugars | 2.87g | 20% | |
| Dietary Fiber | 5.45g | 39% | |
| Protein | 5.36g | 19% | |
| Vitamin C | 9.4mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 15mg | 149% | |
| Calcium | 450mg | 80% | |
* 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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