Lower sodium (but keep the flavor) this June with this classic Hungarian dish that contains so much paprika flavor that you won’t even miss the salt. To reduce saturated fat content, remove the chicken skin prior to serving.
Sodium: Under 200mg per 1 cup serving
- 2 tablespoons vegetable oil
- 2 pounds bone-in chicken pieces
- 2 – 3 large yellow onions, diced
- 3 tablespoons paprika, preferably sweet paprika
- 1/2 teaspoon coarse ground black pepper
- 2 tomatoes, chopped
- 1/2 cup water, plus more as needed
- 2 banana peppers, sliced
- 2 tablespoons sour cream, plus more for garnish if desired
- 2 tablespoons milk (can use lowfat milk, but sauce will be thinner)
- 1 tablespoon flour
- Chopped parsley to garnish
- Heat the oil in a large pot on medium high. Pat chicken pieces dry and add to oil, cooking 3 – 4 minutes on each side until browned. Remove chicken and set aside.
- Add the onions to the oil and cook covered over very low heat until soft. Turn off heat and stir in paprika and black pepper.
- Stir in the tomatoes and 1/2 cup water. Turn heat up to medium- low, add chicken, cover and cook for about 30 minutes. Add water as necessary.
- Remove lid, add banana peppers and cook another 10 minutes.
- Remove chicken pieces and place on a serving platter 6. In a separate bowl, mix the sour cream, milk and flour. Stir this into contents of the pot to make the paprika sauce. Stir until blended. Cook for 1 – 2 minutes, but do not allow to boil. Pour sauce over chicken and garnish with chopped parsley and a dollop of sour cream, if desired.
The sodium values provided are estimates based on USDA data for the ingredients and will vary with specific products and preparation methods.