Hungarian Chicken Ragout
Hungarian Chicken Ragout - Spicy Hungarian flavors throughout: Chicken ragout with peppers
Healthy, because
Even smarter
Nutritional values
It doesn't get any better\: The ES-Food-Check signals that all ingredients are in an optimal ratio. The satiating stew is low in fat, rich in protein and fibre. It also contains many vitamins, minerals and secondary plant substances.
If you like hotness, replace 1 tablespoon of sweet paprika powder with rose hotness: this will boost your metabolism.
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 1,637 mg | (41 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 158 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- ½ bunch parsley
- 1 tsp Caraway
- 1 lemon
- 2 ⅕ lbs Chicken breasts (with bone)
- 3 onions (about 200 grams)
- 1 lb red and yellow Bell pepper
- 2 red chili peppers
- 1 lb medium-sized potatoes
- 2 Tbsps Canola oil
- salt
- peppers
- 2 Tbsps ground paprika (sweet)
- ¾ cup white wine
- 1 ¾ pints Chicken broth
- 3 bay leaves
- 4 Tomatoes
- 4 ozs Sour cream
Kitchen utensils
Preparation steps
Peel garlic. Rinse the parsley, shake dry and pluck the leaves. Finely chop the garlic, parsley and caraway seeds.
Rinse lemon in hot water, wipe dry and finely grate the peel.
Add to the parsley mixture. Cover and chill.
Squeeze lemon juice and set aside.
Skin chicken pieces and cut into large pieces on the bone.
Peel the onions and cut into wedges.
Cut bell peppers into quarters, remove seeds, rinse and cut into chunks.
Rinse, trim and slice the chile peppers.
Rinse the potatoes, peel, cut into 2 cm (approximately 3/4-inch) thick slices and place in a bowl of water.
Heat the oil in a heavy pot. Season the meat with salt and pepper and brown in hot oil on each side. Remove and set aside.
Add onions, bell peppers and chile peppers to the pot, sauté 3-4 minutes over medium heat and sprinkle with paprika.
Deglaze with white wine and broth and bring to a boil.
Add chicken pieces and bay leaves to pot. Cover and simmer on medium heat for 40 minutes. Turn meat 3 times during cooking time.
After 20 minutes of cooking, add the prepared potatoes.
Rinse the tomatoes, cut into quarters and remove the seeds. After 25 minutes, add to the chicken.
Season sauce with salt, pepper and lemon juice. Stir in the sour cream. Sprinkle with the parsley mixture.
