Thursday, October 4, 2007


I swear I didn't make up the name! I found this recipe in my most recent Woman's Day magazine. As soon as I saw it I knew I had to try it as my husband and I really do like paprika. Before I post the recipe, I will warn you that even though we are paprika fans, we felt the recipe called for too much paprika, for our tastes anyway. So, here it is!


Source: Woman's Day Magazine

4 each skinless chicken drumsticks and thighs

1 can low-sodium cream of mushroom soup

2 Tbsp paprika (I would definitely use only 1 Tbsp)

1/2 nonfat sour cream

1. Place chicken in bottom of crockpot. Stir soup and paprika in small bowl until blended. Spoon soup mixture over chicken to cover.

2. Cover and cook on low 8-10 hours. Remove chicken with slotted spoon. Whisk sour cream into the cooking liquid. Serve sauce over chicken.

Makes 4 servings

297 calories

35 g protein

12 g carbs

2 g fiber

12 g fat

(does not include noodles)

We served this over whole wheat egg noodles. It was good, but we definitely would have enjoyed it more with less paprika. Also, I'm a breast kind of gal - I will definitely be using regular boneless, skinless chicken breasts next time.

1 comment:

Anonymous said...

No need to skimp on the paprika. After all, that's why it's called "paprikash". My hungarian grandma used a slightly different recipe (we use about 3 tbsp paprika to 3-4 cups chicken broth) - definitely try it out with homemade spaetzle instead of egg noodles.