Chewin'

the News

May 2008

Creamy Paprika Chicken

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Recipes:	1	2	3	4	5	6
Servings:	4	8	12	16	20	24
Ingredients:
Chicken leg quarters	4	8	12	16	20	24
Onion	1/2	1	1-1/2	2	2-1/2	3
Chicken broth	1/4 C.	1/4 C. + 2 T.	1/2 C. + 1 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
Paprika	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
On Hand Ingredients:
Cornstarch	3 T.	1/4 C. + 2 T.	1/2 C. + 1 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
Water	3 T.	1/4 C. + 2 T.	1/2 C. + 1 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
Reduced fat sour cream	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Chives, fresh or dried	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.

Assembly Directions:

Remove skin from chicken. Place chicken in a freezer container or a freezer bag. Cut onion into large chunks. Sprinkle on top of chicken. Mix chicken broth, paprika, and salt in a small dish. Pour over chicken.

Freezing Directions:

Remove excess air from bag. Seal, label and freeze.

Serving Directions:

Completely thaw chicken in the refrigerator. Spray slow cooker with cooking spray. Place the chicken and the sauce in a slow cooker. Cook chicken on low for 7 to 9 hours or on high for 3 to 4 hours.

Turn slow cooker temperature to high. Remove the chicken and onion from the slow cooker. Mix the cornstarch and water in a small mixing bowl. Pour the mixture into the slow cooker stirring as you add the mixture. Cook until thickened. Add the sour cream and chives. Stir to mix. Pour sauce over chicken.

Comments:

I serve this dish over hot noodles. You could also use chicken breast instead of chicken legs.

Nutritional Info: 

Per Serving: 299 Calories; 9g Fat (28.4% calories from fat); 42g Protein; 11g Carbohydrate; 1g Dietary Fiber; 166mg Cholesterol; 502mg Sodium. 

Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 1/2 Fat.

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