Chicken paprikash
- Good for lunch
Less suited for dinner.
Chicken legs braised on onion with sweet paprika, the sauce finished with sour cream. 4 servings without a side; serve with bread dumplings or rice.
4 servingsFinal yield 1,170 g
Ingredients
- 700 gCHICKEN LEG AND THIGH WITH SKIN
- 200 gONION
- 30 gBUTTER, UNSALTED
- 8 gOREGANO, DRIED
- 1 5 ml teaspoonSALT, AVERAGE
- 0.25 5 ml teaspoonPEPPER, BLACK PEPPER
- 300 gWATER, TAP WATER
- 2 dlSOUR CREAM, 10-12% FAT
- 20 gFLOUR, WHEAT FLOUR, SEMI-COARSE
Method
- Finely chop the onion and fry it in the butter until golden. Season the chicken legs with salt and pepper.
- Brown the chicken on both sides on the onion, take off the heat, stir in the paprika and immediately add the water.
- Braise covered for about 40 minutes until tender.
- Lift out the chicken, whisk the sour cream with the flour, stir it into the juices and simmer for 5 minutes, stirring. Blend the sauce if you like and return the chicken to it.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,107.9 kcal
- Protein
- 138 g
- Fat
- 157.5 g
- Carbohydrate
- 33 g
- Total carbohydrate (by difference)
- 41.4 g
- Fibre (Fineli)
- 7.7 g
- Saturated fatty acids
- 63.7 g
- Sodium
- 3,165.5 mg
- Salt (sodium × 2.5)
- 7.9 g
Per serving
- Energy
- 527 kcal
- Protein
- 34.5 g
- Fat
- 39.4 g
- Carbohydrate
- 8.2 g
- Total carbohydrate (by difference)
- 10.4 g
- Fibre (Fineli)
- 1.9 g
- Saturated fatty acids
- 15.9 g
- Sodium
- 791.4 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 180.2 kcal
- Protein
- 11.8 g
- Fat
- 13.5 g
- Carbohydrate
- 2.8 g
- Total carbohydrate (by difference)
- 3.5 g
- Fibre (Fineli)
- 0.65 g
- Saturated fatty acids
- 5.4 g
- Sodium
- 270.6 mg
- Salt (sodium × 2.5)
- 0.68 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Milk
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0