PAPRIKA CHICKEN STEW

361 Cals 49 Protein 14 Carbs 11 Fats
PREP TIME:
15 mins
COOK TIME:
1 hr
TOTAL TIME:
1 hr 15 mins
YIELD:4 SERVINGS
COURSE:Brunch, Dinner, Lunch
CUISINE:American, Hungarian
Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.
INGREDIENTS
1/2 tablespoon olive oil
1 large onion, chopped
1 yellow or red pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour, or GF flour for gluten-free
2 teaspoons Hungarian paprika, not smoked
3 bay leaves
2 cups chicken broth
1/2 tablespoon kosher salt
1/4 teaspoon crushed black pepper
4 pieces chicken thighs on the bone, trimmed and skinned
4 small chicken drumsticks, skinned
INSTRUCTIONS
Season chicken with salt and pepper. Heat oil in a large pot or Dutch oven on medium-high heat.
Add oil, onions and peppers. Sauté over medium heat for 8 to 10 minutes, until soft. Add garlic and sauté for another 1 to 2 minutes.
Whisk the flour and paprika in a bowl with the broth and then add to the pot with the bay leaves.
Add the chicken and gently stir. Bring to boil and reduce heat to low.
Stir again and cover the pot. Simmer for 45 to 50 minutes.
Discard bay leaves and serve.
Serving: 1thigh, 1 drumstick and sauce, Calories: 361kcal, Carbohydrates: 14g, Protein: 49g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 214mg, Sodium: 954mg, Fiber: 3g, Sugar: 4gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7