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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Salt and pepper chicken pieces. | 2. Heat the vegetable oil over medium heat in a large frying pan. | 3. Brown the chicken lightly on all sides, about 10 minutes. | 4. Remove the chicken pieces and set aside. | 5. Add onion to pan. | 6. Cook just until the onion starts to brown. | 7. Add the tomatoes and the paprika. | 8. Return the chicken to the pan, add chicken broth and brown sugar. | 9. Cover and simmer until tender, about 30 to 40 minutes. | 10. Stir in sour cream. | 11. Heat until warm, but do not boil. | 12. (I temper the sour cream by adding small amounts of the hot broth mixture into the sour cream, stirring the sour cream continuously, until the sour cream is very warm, then I add to the broth mixture in the pan, and stir. Heat until warm. I do this so as not to curdle the sour cream). | 13. Serve over egg noodles or, spaetzle, or over homemade Hungarian noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	7	boneless	skinless cut boneless skinless cut	-	-	-	-
salt pepper				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	2		chopped	128.0	29.888	3.52	0.32
tomato	1	can	stewed chopped	62.068999999999996	13.7631	3.2384	0.5397
hungarian paprika	2 1/2	tablespoons	sweet	-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
brown sugar	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01

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