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  Recipe Home » Poultry » Hungarian Paprlka Chicken
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  Hungarian Paprlka Chicken
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
1 tbsp Vegetable oil
1 medium Onion, cut lengthwise into
Thin wedges
1 medium Green bell pepper, seeded
And cut in strips
2 tsp Minced fresh garlic
1 1/2 cup Chicken broth
1 (8-ounce) can stewed
Tomatoes
2 tbsp Paprika (preferably
Hungarian)
1/4 tsp Salt
1/4 tsp Ground black pepper
4 Chicken legs, skin removed
1 cup Nonfat sour cream
2 tbsp All-purpose flour
Instructions:
In a large skillet, heat the oil over medium-high heat. Add the
onion, bell pepper and garlic. Cook, stirring often, for 4 to 5
minutes, or until the onion is soft and the bell pepper is
crisp-tender.

Stir in the broth, tomatoes, paprika, salt and pepper. Bring to a
gentle boil. Add the chicken legs in a single layer. Reduce heat to
low. Cover and simmer for 35 to 40 minutes, turning the chicken once,
until the meat nearest the bone is opaque and the juices run clear
when the meat is pierced with a sharp knife.

Meanwhile, in a small bowl, whisk the sour cream and flour until
smooth. With a slotted spoon, remove the chicken to a serving
platter. Increase the heat under the skillet to medium and whisk in
the sour cream mixture. Simmer for 2 to 3 minutes, stirring often,
until the sauce has thickened slightly. Swon some of the sauce over
the chicken. Serve the remainin

Per serving: Calories 280 Fat 9g Cholesterol 91 mg Sodium 795 mg
Percent calories from fat 29%

Scripps Howard News service Dallas Morning News 4/24/96 Typos by
Bobbie Beers
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