Paprika Chicken with Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 902 cal. | (43 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 46.5 mg | (388 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 579 mg | |||
| Cholesterol | 401 mg | |||
| Complete sugar | 8 g |
Ingredients
- For chicken paprika
- 1 chicken
- 4 tsps ground paprika (sweet)
- 2 tsps ground paprika
- 2 onions
- 2 garlic cloves
- 1 carrot
- 1 Parsnip
- 1 Bell pepper
- salt
- peppers
- 3 Tbsps vegetable oil
- ¾ l chicken stock
- 150 grams Crème fraiche
- For the spaetzle
- 300 grams Pastry flour
- 200 milliliters water
- 3 eggs
- ½ tsp salt
Preparation steps
For chicken paprika: Break down chicken into parts, rinse and pat dry. Peel the onions and the garlic and finely chop. Rinse the peppers, cut in half, remove seeds and cut into small cubes. Peel the parsley root and carrot and finely dice. Heat the oil in a large saucepan, add the onion and garlic cubes and cook until light brown. Add the two paprikas and let cook a moment, then add the carrots and diced peppers and mix well. Pour in the chicken broth, add the chicken pieces and simmer for about 45 minutes in the pepper sauce. Then remove the chicken pieces from the sauce and keep warm. Puree the sauce and crème fraîche. Add the chicken pieces back in and let stand for 10 minutes in the sauce.
While the chicken is cooking, prepare the noodles. Combine the spaetzle flour and salt in a bowl, stir with a little water until smooth. Add the eggs and gradually the remaining water until you have a tough dough. Knead dough at the highest setting on a hand mixer until dough bubbles.
In a large saucepan, heat salted water and form some dough into a spaetzle. Keep adding noodles to the simmering water and bring to a boil again. Skim off noodles and rinse with cold water, then drain.
Repeat the procedure until the dough is used up. Reheat the spaetzle in a pan in butter just before serving until they are hot.
