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:
- 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.
- 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.
- Add the fresh thyme. Pour in the white wine and cook for about 2 minutes until the alcohol evaporates.
- 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.
- 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.
- Serve the chicken paprikash over some freshly cooked rice, making sure to spoon plenty of the sauce on top.
Enjoy!
Source: Argiro Barbarigou
