Hungarian Paprlka Chicken

---------- Recipe via Meal-Master (tm) v8.04

Title: Hungarian Paprlka Chicken
Categories: Poultry, Hungarian
Yield: 4 Servings

1 tb Vegetable oil
1 md Onion, cut lengthwise into
Thin wedges
1 md Green bell pepper, seeded
And cut in strips
2 ts Minced fresh garlic
1 1/2 c Chicken broth
1 (8-ounce) can stewed
Tomatoes
2 tb Paprika (preferably
Hungarian)
1/4 ts Salt
1/4 ts Ground black pepper
4 Chicken legs, skin removed
1 c Nonfat sour cream
2 tb All-purpose flour

In a large skillet, heat the oil over medium-high
heat. Add the onion, bell pepper and garlic. Cook,
stirring often, for 4 to 5 minutes, or until the onion
is soft and the bell pepper is crisp-tender.

Stir in the broth, tomatoes, paprika, salt and pepper.
Bring to a gentle boil. Add the chicken legs in a
single layer. Reduce heat to low. Cover and simmer for
35 to 40 minutes, turning the chicken once, until the
meat nearest the bone is opaque and the juices run
clear when the meat is pierced with a sharp knife.

Meanwhile, in a small bowl, whisk the sour cream and
flour until smooth. With a slotted spoon, remove the
chicken to a serving platter. Increase the heat under
the skillet to medium and whisk in the sour cream
mixture. Simmer for 2 to 3 minutes, stirring often,
until the sauce has thickened slightly. Swon some of
the sauce over the chicken. Serve the remainin

Per serving: Calories 280 Fat 9g Cholesterol 91 mg
Sodium 795 mg Percent calories from fat 29%

Scripps Howard News service Dallas Morning News
4/24/96 Typos by Bobbie Beers

-----