Eastern European · Lunch · Dinner
Chicken Paprikash
Csirkepaprikás
Tender chicken thighs simmered in a silky, brick-red sauce of sweet Hungarian paprika, slow-softened onions and peppers, finished with tangy Greek yogurt in place of heavy sour cream.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 20% · Fat 32% · Protein 48%
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Ingredients
For 4 servings- 700 g (about 6 thighs)boneless skinless chicken thighs, trimmed and cut into large chunks
- 1 tbsp14 golive oil
- 2 large300 gyellow onions, finely chopped
- 2 cloves6 ggarlic, minced
- 1 large180 gred bell pepper, sliced
- 1 medium120 gtomato, chopped
- 2 tbsp14 gsweet Hungarian paprika
- 1/2 tsphot paprika (optional)
- 1 cup240 gwater
- 1 tsp6 gsalt
- 1/2 tspblack pepper, ground
- 3/4 cup180 glow-fat plain Greek yogurt
- 1 tbsp8 gcornstarch
- 2 tbsp8 gfresh parsley, chopped
Steps
- 1
Heat the olive oil in a wide, heavy pot over medium-low heat.
- 2
Add the onions and cook gently, stirring often, for 10 minutes until soft and golden.
- 3
Stir in the garlic and cook for 1 minute.
- 4
Take the pot off the heat and stir in the sweet paprika and hot paprika, if using, so the paprika does not scorch and turn bitter.
- 5
Return the pot to medium heat and add the chicken, stirring to coat it in the paprika onions.
- 6
Add the bell pepper, tomato, water, salt and black pepper and bring to a simmer.
- 7
Cover and simmer gently for 25-30 minutes, stirring occasionally, until the chicken is tender and reaches 74 °C / 165 °F inside.
- 8
In a bowl, whisk the yogurt with the cornstarch until smooth.
- 9
Whisk a ladle of the hot sauce into the yogurt to warm it.
- 10
Turn the heat to low and stir the yogurt mixture into the pot.
- 11
Heat gently for 2-3 minutes until the sauce thickens, without letting it boil so the yogurt does not split.
- 12
Taste for salt and scatter with parsley before serving.
Swaps, storage and make-ahead
Swaps
- Use full-fat sour cream instead of Greek yogurt for a richer, more traditional sauce, tempering it the same way so it does not split.
- Swap the chicken thighs for boneless skinless chicken breast cut into chunks, simmering only until it reaches 74 °C / 165 °F so it stays juicy.
- Use smoked paprika for half of the sweet paprika if you can't find Hungarian paprika, for a deeper, smoky flavor.
- Replace the Greek yogurt with a plain unsweetened dairy-free yogurt, such as coconut or soy, to make the dish dairy-free.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently over low heat, stirring, until steaming hot. Freezing is not recommended because the yogurt sauce tends to split and turn grainy once thawed.
Make ahead
You can chop the onions, pepper and tomato a day ahead and keep them covered in the fridge. You can also cook the chicken in its paprika sauce up to a day ahead, chill it, then reheat until steaming hot and stir in the yogurt mixture just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (444 g) | Per 100 g | |
|---|---|---|
| Calories | 344 kcal | 77 kcal |
| Protein | 41.2 g | 9.3 g |
| Carbohydrates | 17.2 g | 3.9 g |
| of which sugars | 7.9 g | 1.8 g |
| Fiber | 4 g | 0.9 g |
| Fat | 12.3 g | 2.8 g |
| of which saturated | 3.1 g | 0.7 g |
| Sodium | 776 mg | 175 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
