Everything you’ll need to make chicken paprikash

  • 2 tbsp olive oil
  • 2 chicken breasts, cut into bite-sized pieces
  • 2 onions, sliced
  • 3 bell peppers (red, yellow, orange), sliced
  • A few sprigs of fresh thyme
  • ½ cup dry white wine
  • 400g canned diced tomatoes
  • 1 tbsp sweet paprika
  • Salt
  • Freshly ground black pepper
  • 1 tbsp chopped parsley
  • 200g strained yogurt (low fat), about 1 cup

Instructions:

  1. Heat the olive oil in a pan over medium heat. Add the chicken pieces and cook for about 4 to 5 minutes until they are golden on all sides.
  2. Add the sliced onions and bell peppers to the pan. Sprinkle in the paprika and let the vegetables cook for 4-5 minutes until softened.
  3. Add the fresh thyme. Pour in the white wine and cook for about 2 minutes until the alcohol evaporates.
  4. Add the canned tomatoes, season with salt and pepper, then cover the pan. Simmer gently for about 15 minutes, until the chicken is fully cooked and tender.
  5. Once the chicken is cooked, remove the pan from the heat. Stir in the strained yogurt and chopped parsley, mixing well to create a creamy sauce.
  6. Serve the chicken paprikash over some freshly cooked rice, making sure to spoon plenty of the sauce on top.

Enjoy!

Source: Argiro Barbarigou