Chicken Paprika from Healthy Diabetic Recipes

Chicken Paprika Recipe

Recipe Ingredients:

1.00 ea 2 1/2 lb. chicken, cut into
-pieces
2.00 tb Olive oil
1.00 cl Garlic, crushed
1.00 c Chopped onion
1.50 tb Paprika - more or less, as
-desired
0.50 ts Ground cumin
2.00 c Chicken broth
0.50 ts Salt
1.00 c Sliced carrot
2.00 tb Tomato paste

Recipe Instructions:

SOURCE: The Art of Cooking for the Diabetic,
Revised Edition by Mary Abbott Hess, R. D., M. S., and
Katharine Middleton - copyright 1988.
Wipe chicken pieces with a damp paper towel and set
aside. Heat oil in a deep 10- or 12-inch frying pan.
Add garlic and onion and cook gently over low heat,
stirring occasionally, until they are a very light
golden color. Add paprika and cuminand continue
cooking about 1 minute. Place chicken pieces in pan
with skin side own. Add chicken broth, salt, and
carrot; cover pan tightly and simmer over low heat for
25 minutes. Stir in tomato paste. Turn chicken pieces,
cover again, and simmer over low heat for 25-30
minutes or until chicken is tender.
YIELD: 4 servings - 1 1/3 cups vegetables and
gravy + chicken pieces. 1 serving: 1/2 breast and wing
plus 1/3 cup vegetables and gravy OR 1 leg and thigh
plus 1/3 cup vegetables and gravy.
NUTRITIVE VALUES per servings: CHO 11 g., PRO 33
g., FAT 12 g., CAL 289, Fiber 1.8 g., Sodium 820 mg.,
Chol 97 mg.
Low-sodium diets: Omit salt. Use unsalted chicken
broth and unsalted tomato paste.

Servings: 4

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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