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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut up chicken you can keep skin on or remove according to preference or diet. My Mom would always season the chicken with salt and let it sit for a while in a colander to lose any extra water that might remain after washing. | 2. Chop onion very fine and saute in a heavy pot or dutch oven until it softens then add paprika be very careful not to burn the paprika because it will taste bitter. | 3. I remove the onion/paprika mixture and brown the chicken on high heat adding oil if needed. Once browned I return the onion mix to the pot, season with salt and pepper turn down the heat, cover and let cook for about 15 minutes. Dice tomato and pepper leaving a few pepper rings for garnish add them to chicken cover and continue cooking stirring occasionaly for about 40 to 60 munutes. I do not add water as the chicken releases enough of its own juices but if you find it to be to dry add water. | 4. Many like to add sour cream (I prefer mine without) before serving, just mix it in and let it cook long enough to warm up the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
red pepper	2			2.5	0.5506	0.1169	0.0275
tomato	1			32.76	7.0798	1.6016	0.364
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.