Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 onions chopped
- 4 Tbsp. shortening, corn oil or lard
- 3 Tbsp. Hungarian paprika
- 1/8 Tsp. black pepper or whole pepper corns
- 2 Tsp. salt
- 4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor
- 1 1/2 cups water
- 1/2 pt. sour cream
Directions
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes.
Add water, cover and let simmer slowly until it is tender.
Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.