Paprika Chicken For Diabetics Food

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PAPRIKA CHICKEN (FOR DIABETICS)



Paprika Chicken (For Diabetics) image

Make and share this Paprika Chicken (For Diabetics) recipe from Food.com.

Provided by ElaineAnn

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
2 cups chopped onions
2 1/4 lbs frying chicken, cut in 8 pieces
3 tablespoons all-purpose flour
1 cup chicken stock
2 teaspoons salt
2 teaspoons paprika
1 cup plain low-fat yogurt

Steps:

  • Melt the butter in a nonstick skillet; sauté the onions until tender.
  • Lay the chicken on the onions. Cover and simmer over low heat for 45 minutes or until chicken is tender.
  • Remove chicken and keep warm.
  • Stir the flour into the onions in the skillet. Gradually add the stock and season with salt.
  • Cook and stir over low heat until thickened; remove pan from heat. Stir in paprika and yogurt.
  • Return chicken to pan.
  • Spoon sauce over chicken.

PAPRIKA CHICKEN



Paprika chicken image

A chicken supper full of flavour and ready in under an hour? No problems

Provided by Merrilees Parker

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

3 tbsp light olive oil
8 boneless skinless chicken thighs , each cut into four pieces
1 onion , finely sliced
2 garlic cloves , crushed
500g floury potatoes , peeled and cubed
1 tbsp Dijon mustard
1 tbsp sundried tomato paste
1 tsp paprika
2 tbsp red wine vinegar
100ml medium-dry Amontillado sherry
300ml tub fresh chicken stock
4 tbsp soured cream , to serve
handful flat-leaf parsley , chopped, to serve

Steps:

  • Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
  • Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
  • Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.

Nutrition Facts : Calories 460 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium

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