Skillet Chicken Paprika

By bridgetinma

Serving 1 1/4 cup
Calories - 375
Total Fat - 12 grams
Saturated Fat - 3 grams
Trans Fat - 0 grams
Cholesterol - 78mg
Sodium - 785mg
Carbohydrates - 38 grams
Sugar - 9 grams
Fiber - 4 grams
Protein - 28 grams
Calcium - 78mg

Ingredients

• 1 pound skinless boneless chicken thighs, cut into chunks
• 1/2 teaspoon salt
• 1 1/2 teaspoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons paprika
• 2 tablespoons flour
• 1 14.5 ounce can diced tomato
• 1 cup chicken broth
• 1 garlic clove, minced
• 2 teaspoons caraway seeds
• 3 tablespoons light sour cream

Preparation

Step 1

1. Sprinkle chicken with salt. Heat 1 teaspoon of oil in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 3 minutes per side. Transfer to plate.

2. Add remaining 1/2 teaspoon oil to skillet. Add onion and bell pepper; cook stirring, until softened, about 5 minutes. Sprinkle with paprika and flour; cook, stirring constantly, 1 minute. Stir in tomatoes with their juice, broth, garlic, and caraway seeds; cook, stirring constantly, until mixture bubbles and is slightly thickened, about 2 minutes.

3. Return chicken to skillet and cook over medium heat until heated through, about 1 minute longer. Remove skillet from heat; stir in sour cream. Serve over noodles.