Hungarian-Style Paprika Chicken with Potatoes

1. 1

   Put the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned, about 10 minutes. Drain the bacon on paper towels and crumble it. Keep 1 tablespoon of the bacon grease in the skillet.

2. 2

   Season the chicken pieces with salt and pepper. Add the chicken to the skillet with the bacon grease and cook over high heat until golden brown on all sides, about 10 minutes. Move the chicken to a plate.

3. 3

   Cook and stir the onions in the same skillet until softened, 5 to 10 minutes. Lower the heat to low and stir the paprika and caraway seeds into the onions; add the chicken. Cover the skillet and cook for 30 minutes. Add the potatoes to the chicken mixture, cover again, and cook until the potatoes are tender and the chicken is no longer pink in the center, about 30 more minutes. Transfer the chicken and potatoes to a serving dish.

4. 4

   Stir the sour cream, parsley, and garlic powder into the same skillet until the sauce is smooth and creamy, 3 to 5 minutes. Pour the sauce over the chicken and potatoes and sprinkle with the bacon.

• Calories 557.78 kcal High
• Protein 60.71 g Good Source
• Carbs 42.17 g Moderate
• Total Fat 12.87 g Moderate
• Saturated Fat 4.23 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 208.15 mg High
• Sodium 4031.92 mg High
• Fiber 17.96 g Good Source
• Sugar 14.89 g High
• Added Sugar 0.0 g Low Source
• Calcium 70.31 mg Low Source
• Iron 1.54 mg Low Source
• Potassium 1326.68 mg Good Source
• Vitamin A 19.98 mcg_rae Low Source
• Vitamin C 15.18 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅