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Chicken Paprikas

Ingredients

  • 1 3 lb. chicken, skin & fat removed, cut in serving pieces
  • Salt and pepper to taste
  • 1 tablespoon oil
  • 2 onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons sweet Hungarian paprika
  • 1/2 cup (defatted, reduced-sodium) chicken broth
  • 1-1/2 cups non-fat plain yogurt, divided
  • 1 tablespoon corn starch
  • 2 tablespoons chopped fresh parsley
  1. Season chicken lightly with salt and pepper
  2. In a heavy, nonstick skillet, heat oil over medium-high heat. Add chicken and cook 4-5 minutes, or until underside is golden.
  3. Turn chicken and cook 4-5 minutes more until second side is golden.
  4. Sprinkle onions & garlic around chicken.
  5. Cook 2-3 minutes, stir, or until onions are softened.
  6. Turn chicken pieces over & sprinkle with paprika. Cook 1 minute more.
  7. Reduce heat to low. Add broth, cover pan.
  8. Simmer, turn chicken occasionally, 20-25 minutes, or until chicken is done. Transfer chicken to a serving platter and keep warm.
  9. In measuring cup or small bowl, stir together 1 c. yogurt & cornstarch; add to skillet.
  10. Cook, stirring, 3-4 minutes, or until broth boils and thickens.
  11. Season with salt and pepper.
  12. Pour sauce over chicken and serve hot.
  13. Top each serving with a spoonful of remaining yogurt and sprinkling of chopped parsley.

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