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Hungarian chicken
Chicken casserole cooked with peppers and paprika.
What you need
- 1 1/2 kg chicken portions
- 45-60 ml oil
- 2 medium onions, peeled and chopped
- 3 tsp paprika
- 1 pinch salt
- 250 ml approx. chicken stock
- 2 green peppers, de-seeded and roughly chopped
- 250 ml soured cream
- 3 tsp flour
Method
Heat the oil in a pan and brown the chicken joints. Remove chicken.
Add the onions and fry until browned. Pour off surplus oil.
Sprinkle on the paprika and a little salt. Cook, stirring, for 2 min.
Add the chicken stock to deglaze the pan and create a depth of about 1/2 cm (1/4in).
Replace the chicken. Add the peppers. Cover tightly.
Cook on a gentle simmer for 45-60 min until chicken is tender, turning the pieces occasionally.
When cooked, the sauce should coat the meat richly. Pour off any surplus fat.
Whisk the cream gradually into the flour to make a smooth mixture. Add to the pan. Simmer for 10 min, turning the chicken into the sauce. Adjust seasoning to taste.
My Cookbooks Add Recipe My List Add Recipe Preparation 30 minutes Cook 55 minutes Total 1 hour, 25 minutes Energy 642 kcal/serving Fat 9.55 g/serving Carbohydrates 62.43 g/serving Glycaemic Index 13 Glycaemic Load 1.43 
Submitted by: suna
Serving suggestion
Serve with tagliatelle.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2689 | 611 | 10475 | 8350 |
| Energy (kcal) | 642 | 146 | 2500 | 2000 |
| Protein (g) | 53.4 | 12.1 | ||
| Carbohydrate (g) | 11.3 | 2.57 | 345 | 275 |
| Fat (g) | 42.0 | 9.55 | 95 | 70 |
| Fat (saturated) (g) | 12.8 | 2.90 | ||
| Fibre (g) | 2.17 | 0.49 | ||
| Sodium (mg) | 466 | 106 | ||
| Salt (equivalent) (g) | 1.17 | 0.27 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 243 | 55.4 | 800 |
| Vitamin B-12 (µg) | 0.95 | 0.22 | 1 |
| Vitamin B-6 (mg) | 1.42 | 0.32 | 2 |
| Vitamin C (mg) | 55.4 | 12.6 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 4.31 | 0.98 | 10 |
| Zinc (mg) | 2.63 | 0.60 | 15 |
| Calcium (mg) | 86.0 | 19.6 | 800 |
| Folate (mcg) | 37.2 | 8.45 | 200 |
| Iron (mg) | 2.66 | 0.60 | 14 |
| Magnesium (mg) | 75.0 | 17.1 | 300 |
| Niacin (mg) | 22.9 | 5.20 | 18 |
| Pantothenic acid (mg) | 2.24 | 0.51 | 6 |
| Riboflavin (mg) | 0.32 | 0.07 | 1.6 |
| Phosphorous (mg) | 470 | 106 | 800 |
| Thiamin (mg) | 0.23 | 0.05 | 1.4 |
This recipe is:
Demi-veg
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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