Low Sodium Chicken Paprikash
Savor the bold flavors of Eastern Europe with this Low Sodium Chicken Paprikash, a healthier twist on the classic Hungarian dish. Tender, golden-browned chicken thighs are simmered in a fragrant sauce made with sweet Hungarian paprika, smoky accents of paprika, and sautéed onions and red bell peppers for a vibrant punch of flavor. Using unsalted chicken broth and fresh herbs ensures a hearty, low-sodium option without compromising on taste. A creamy finish of sour cream and a touch of flour thickens the sauce to perfection, making it an irresistible topping for your favorite spaetzle, egg noodles, or rice. Ready in just an hour, this recipe is both heart-healthy and deeply satisfying—comfort food without the guilt!
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Recipe Information
Ingredients
- 1.5 pounds Skinless, boneless chicken thighs
- 2 tablespoons Olive oil
- 2 cups Unsalted chicken broth
- 1 Large onion, finely chopped
- 1 Red bell pepper, sliced
- 3 Garlic cloves, minced
- 2 tablespoons Sweet Hungarian paprika
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Sour cream
- 2 tablespoons All-purpose flour
Instructions
Heat olive oil in a large pot over medium-high heat.
Season the chicken thighs with black pepper.
Brown the chicken thighs in the hot oil, about 4-5 minutes per side, until they are golden. Remove from the pot and set aside.
In the same pot, add the chopped onion and sliced red bell pepper. Sauté for about 5 minutes until the onions are translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add sweet Hungarian paprika and smoked paprika to the pot, stirring well to coat the vegetables.
Pour in the unsalted chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pot with a spoon.
Return the chicken thighs to the pot, cover, and let simmer for 25-30 minutes over medium heat until the chicken is cooked through and tender.
In a small bowl, mix the sour cream with the flour until smooth.
Slowly stir the sour cream mixture into the pot, blending until the sauce is creamy and thickened.
Allow the sauce to heat through, but do not let it boil as the sour cream might curdle.
Sprinkle chopped fresh parsley over the chicken paprikash before serving.
Serve hot alongside spaetzle, egg noodles, or rice, if desired.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.8 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
