Smoky Chicken and Capsicum Paprikash
Full of rich flavour, this Hungarian-inspired meal is sure to be a winner
1 large onion, sliced
12 boneless chicken thighs (about 1.1 kg); skin removed
4 assorted capsicums (about 1 kg), sliced
1 cup reduced-sodium chicken stock
2 tbs plain flour
1 tbs smoked paprika
350 g flat egg noodles
1/2 cup reduced-fat sour cream
1/4 cup Italian parsley, coarsely chopped
Ingredients
1 tsp olive oil1 large onion, sliced
12 boneless chicken thighs (about 1.1 kg); skin removed
4 assorted capsicums (about 1 kg), sliced
1 cup reduced-sodium chicken stock
2 tbs plain flour
1 tbs smoked paprika
350 g flat egg noodles
1/2 cup reduced-fat sour cream
1/4 cup Italian parsley, coarsely chopped
Method
1. Coat the base and sides of a slow-cooker pot with olive oil.
2. Place onion in pot. Add chicken in one layer and top with capsicum.
3. Whisk stock, flour and paprika in a separate bowl; pour into pot.
4. Cover and cook on low heat until chicken is tender and cooked through, 6 to 7 hours.
5. Prepare noodles as per packet directions and toss with sour cream. Place noodles in serving bowls, top with chicken mixture and serve with a sprinkling of parsley.
Notes
Nutritional Info per serving
1,641 kJ (392 cal), 34 g protein, 31 g carbs, 3 g fibre, 14 g fat (5 g sat fat), 234 mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Jonny Valiant
Related cookbooks
You might also like
