4 Serves
80 Mins
Prepare the chicken by patting it dry and seasoning it with salt and pepper. Finely dice the onion and mince the garlic using a chef's knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
29 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
60 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
649 mg / 1,250 mgPotassium
1043 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
264 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown them on all sides, then remove and set aside.
In the same pot, sauté the onions until translucent, then stir in the garlic and Hungarian paprika, ensuring the spices do not burn.
Return the chicken to the pot, add the chicken stock, and simmer covered until the chicken is tender and cooked through.
Remove the pot from the heat and stir in the sour cream to create a smooth, creamy sauce. Adjust seasoning with salt and pepper before serving hot.
25
g59
g37
g
Vietnamese
Chinese