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    You are in: Home / Recipes / Paprika Chicken Stew With Potato Pierogies Recipe
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    Paprika Chicken Stew With Potato Pierogies

    Paprika Chicken Stew With Potato Pierogies. Photo by Chef Petunia

    1/1 Photo of Paprika Chicken Stew With Potato Pierogies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    TasteTester's Note:

    I found this Rachael Ray recipe recently and it sounds delicious. I haven't made it yet but am posting it so I'll have it handy to make when I get some pierogies and try it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a large pot of water over high heat and bring up to a boil for the pierogies.
    2. 2
      Meanwhile, place a large, deep skillet over medium-high heat with 2 teaspoons of the olive oil. Add the bacon and cook until just brown and crisp, 3-4 minutes. Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7-8 minutes. Add the onions, carrots, garlic, paprika, cumin, marjoram or oregano, and bay leaf and cook for 5-6 minutes, until the veggies are just tender.
    3. 3
      Make a well in the middle of the pan and add 2 tablespoons olive oil. Add the flour to the olive oil and mix to form a paste. Add the wine (or 1/2 cup chicken broth), scraping up all of the brown bits on the bottom of the pan. Add 2 cups chicken stock and the tomatoes and cook for about 20 minutes, until the stew has thickened. Stir in the sour cream and remove from the heat.
    4. 4
      While the stew is cooking, cook the pierogies in boiling water according to the package directions. Heat a medium skillet over medium-high heat, add the butter and cook until the butter turns slightly brown and gives off a nutty aroma. Drain the cooked pierogies, add them to the pan, and cook until slightly browned on both sides, about 2 minutes per side. Add the chives and turn the pierogies to coat.
    5. 5
      Serve the stew in large bowls, sprinkled with lemon zest and parsley. Arrange 2-3 pierogies on top of each bowl of stew.

    Ratings & Reviews:

    • on September 28, 2012

      55

      This is a great recipe. I only used chicken breasts and about 6 halves plus I also used an entire head of escarole and added it during the last 5 minutes of cooking the soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paprika Chicken Stew With Potato Pierogies

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 854.2
     
    Calories from Fat 490
    57%
    Total Fat 54.5 g
    83%
    Saturated Fat 18.5 g
    92%
    Cholesterol 217.6 mg
    72%
    Sodium 1152.9 mg
    48%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 5.1 g
    20%
    Sugars 6.7 g
    26%
    Protein 62.0 g
    124%

    The following items or measurements are not included:

    frozen potato pierogies

    lemons, zest of

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