Chicken Paprika With Sour Cream Recipes

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CHICKEN IN SOUR CREAM PAPRIKA SAUCE

This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.

Provided by HeatherFeather

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13



Chicken in Sour Cream Paprika Sauce image

Steps:

  • Lightly dust chicken chunks with some flour- just enough to coat.
  • Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
  • Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
  • Remove from pan using a slotted spoon and set in a covered dish to keep warm.
  • Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
  • Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
  • Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
  • Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
  • Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
  • Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

Nutrition Facts : Calories 256.4, Fat 12.5, SaturatedFat 5.3, Cholesterol 92.6, Sodium 555.2, Carbohydrate 9.6, Fiber 1.2, Sugar 6.2, Protein 26.5

1 1/2 lbs boneless skinless chicken breasts, cut into chunks
flour, as needed for dusting chicken
2 -3 teaspoons canola oil, as needed
1/4 cup onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained or 6 -8 ounces fresh mushrooms, sliced, stemmed, and peeled
1 (10 3/4 ounce) can condensed tomato soup (reduced fat is OK)
0.5 (10 3/4 ounce) can cold water (use soup can)
1 cup sour cream (light or regular but NOT fat free)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sweet Hungarian paprika, to taste (or spicy)
freshly cooked egg noodles or steamed bread dumplings

SOUR CREAM CHICKEN PAPRIKA

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Provided by DEME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9



Sour Cream Chicken Paprika image

Steps:

  • You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
  • Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

CHICKEN PAPRIKASH WITH SOUR CREAM

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

Provided by Melissa Clark

Categories     Slow Cooker     Chicken     Dairy     Garlic     Herb     Onion     Kid-Friendly     Back to School     Dinner     Family Reunion     Sour Cream     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 14



Chicken Paprikash with Sour Cream image

Steps:

  • In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
  • Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
  • In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
  • Stir sour cream into sauce. Garnish with dill and serve.

2 medium onions, thinly sliced
1 teaspoon kosher salt
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 garlic clove, peeled and halved
3 pounds chicken legs
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup sour cream
Fresh dill, chopped, for garnish
Special equipment:
Slow cooker

MOM'S CHICKEN PAPRIKA

This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!

Provided by Ann Oritz

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h15m

Yield 5

Number Of Ingredients 12



Mom's Chicken Paprika image

Steps:

  • In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
  • Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
  • In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

Nutrition Facts : Calories 967.9 calories, Carbohydrate 19.1 g, Cholesterol 274.4 mg, Fat 66 g, Fiber 2.3 g, Protein 70.9 g, SaturatedFat 18.6 g, Sodium 632.1 mg, Sugar 3.3 g

1 (4 pound) whole chicken, cut into pieces
½ cup all-purpose flour
1 teaspoon seasoned salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper
¼ cup shortening
2 tablespoons paprika
½ teaspoon garlic salt
2 ½ cups hot water
2 onions, peeled and sliced into rings
2 tablespoons all-purpose flour
½ cup milk

PAPRIKA CHICKEN

My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4-6 servings.

Number Of Ingredients 15



Paprika Chicken image

Steps:

  • In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

Nutrition Facts :

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 tablespoon canola oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup diced green pepper
1 cup diced sweet red pepper
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 tablespoon tomato paste
1 tablespoon paprika
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Hot cooked noodles
1/4 cup sour cream

CHICKEN PAPRIKA

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13



Chicken Paprika image

Steps:

  • Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  • Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  • Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  • Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  • Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

SOUR CREAM CHICKEN PAPRIKA

While my host parents are in Bali for a holiday, I tried to practice cooking most of night and I was looking for sour cream recipe last night. and I found lovely recipe in internet. It says chicken breast but I had only chiken thighs on hand so I used them instead chicken breast also, I added mushroom and sweet red pepper and served with rice. Chicken was nice and tender the sauce was nice and rich & goes really well with rice!!

Provided by tomoko matsunaga

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9



Sour Cream Chicken Paprika image

Steps:

  • You can leave breats whole or cut them up, whatever your preference.
  • In a large skillet, fry chicken in oil until cooked through and juices run clear.
  • Remove chiken from skillet and set aside.
  • Add butter and onion to skillet.
  • Saute onion until translucent, not brown.
  • Add paprika and salt and stir.
  • Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.
  • (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).

Nutrition Facts : Calories 413.4, Fat 25.3, SaturatedFat 12.1, Cholesterol 109.8, Sodium 603.7, Carbohydrate 13.3, Fiber 1.9, Sugar 4.1, Protein 33.1

4 boneless skinless chicken breast halves
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons butter
1 cup chopped onion
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
8 ounces sour cream
1 teaspoon flour

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Make and share this Paprika Chicken With Sour Cream Gravy recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Paprika Chicken With Sour Cream Gravy image

Steps:

  • In a ziploc baggie, combine flour and seasonings.
  • Add chicken and shake to coat.
  • Melt butter in a large skillet.
  • Brown chicken in butter, about 4 minutes per side.
  • Add soup and onions to skillet.
  • Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
  • Stir in sour cream.
  • Serve with mashed potatoes or rice.

1/2 cup flour
2 teaspoons paprika
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
4 boneless skinless chicken breasts
1/4 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup sliced green onion
8 ounces sour cream

CHEF JOHN'S CHICKEN PAPRIKASH

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15



Chef John's Chicken Paprikash image

Steps:

  • Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
  • Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
  • Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
  • Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

CHICKEN PAPRIKA

This is a family recipe that I have been eating all my life. It is a simple boiled chicken, and you make the sauce with the boiling liquid, served with egg noodles or rice.

Provided by BakerTeresa

Categories     Poultry

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Chicken Paprika image

Steps:

  • Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika.
  • Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic.
  • Let the onions sauté slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water.
  • Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates).
  • Right before you are ready to serve, remove the chicken from the liquid and keep warm.
  • To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps.
  • Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy).
  • Remove bones from chicken breasts and cut into pieces and return to sauce.
  • Serve it piping hot over egg noodles or rice.

Nutrition Facts : Calories 507.9, Fat 33.2, SaturatedFat 12.5, Cholesterol 118.1, Sodium 125.9, Carbohydrate 18.5, Fiber 3.4, Sugar 2.5, Protein 34.6

4 chicken breasts (bone in is better)
1 large onion, diced
2 garlic cloves, finely minced
4 -5 tablespoons sweet Hungarian paprika
salt and pepper
1 cup sour cream
1/3-1/2 cup flour
2 tablespoons olive oil

CHICKEN WITH PAPRIKA CREAM SAUCE

A recipe I found on a scrap of paper and changed to suit my family. My dh really likes this; I think the sauce is wonderful too!

Provided by Kaarin

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Chicken With Paprika Cream Sauce image

Steps:

  • Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
  • Remove chicken from skillet and cover to keep warm.
  • Melt butter in same skillet and add onion, sauteing until translucent, not brown.
  • Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
  • Whisk in the sour cream until smooth and simmer 1-2 minutes.
  • Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
  • Add the chicken and cook until heated through and the sauce has thickened.
  • Serve over egg noodles or mashed potates.

Nutrition Facts : Calories 281.9, Fat 15.3, SaturatedFat 7.5, Cholesterol 90.3, Sodium 757.6, Carbohydrate 5.7, Fiber 0.7, Sugar 1.2, Protein 29.4

1 1/2 lbs boneless skinless chicken breasts
1 -2 tablespoon canola oil
1 medium onion, chopped
1 1/2 tablespoons butter
1 tablespoon paprika
1 teaspoon salt
2 cups chicken broth (I use bouillon for this)
1 cup sour cream
1 tablespoon cornstarch

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From foodandwine.com


PAPRIKA CHICKEN WITH DUMPLINGS - THESUPERHEALTHYFOOD
Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute. In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ...
From thesuperhealthyfood.com


PAPRIKA CHICKEN WITH SOUR CREAM GRAVY RECIPE - RECIPES.NET
1canCampbell’s® Condensed Cream of Chicken Soup 2green onions 1containersour cream Instructions Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture. Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until well browned on both sides.
From recipes.net


HUNGARIAN CHICKEN PAPRIKASH - GYPSYPLATE
3/4 cup sour cream Instructions Season the chicken thighs with salt and pepper on both sides. Heat up butter in a skillet over medium high heat. Add chicken skin side down and sear undisturbed for 6-7 minutes. Flip and cook for another 3 …
From gypsyplate.com


SOUR CREAM CHICKEN PAPRIKA - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Sour Cream Chicken Paprika are provided here for you to discover and enjoy ... Ingredients For Chicken Noodle Soup 76 Soup Recipes Awesome Cook Frog Soup Video Cleveland Clinic Cabbage Soup Recipe The Kitchen Recipes Mushroom Soup Gm Wonder Soup Recipe Chinese Squash Soup Recipe Indian Rasam Soup Recipe Veloute …
From recipeshappy.com


PAPRIKA CHICKEN WITH SOUR CREAM SAUCE - COOKIDOO® – THE OFFICIAL ...
20 g olive oil. 3 tsp sweet paprika. 40 g tomato paste. 100 g white wine. 50 g water. 2 tsp Chicken stock paste (see Tips) ½ tsp ground black pepper. 100 g sour cream, plus extra for serving. 1000 g skinless, boneless chicken thighs, trimmed (optional) and cut into halves.
From cookidoo.com.au


AUTHENTIC CHICKEN PAPRIKASH - THE DARING GOURMET
Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered.
From daringgourmet.com


CHICKEN PAPRIKA SOUR CREAM RECIPE RECIPES ALL YOU NEED IS …
In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to ...
From stevehacks.com


CREAMY PAPRIKA CHICKEN - SIMPLY DELICIOUS
Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside. In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
From simply-delicious-food.com


CHICKEN PAPRIKASH PASTA RECIPE | THEHUB FROM WALMART CANADA
Heat a large frying pan over medium-high. Add oil, then chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to slow cooker. 3. Combine chicken broth, flour and paprika in a medium bowl, then pour into the pan. Scrape up any browned bits from bottom of pan, then pour over chicken in slow cooker.
From ideas.walmart.ca


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