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Paprika Chicken With Yogurt Sauce

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2200 paprika chicken edited

Ok, this chicken is really really delicious, but I have to come clean. The yogurt sauce broke when I made it (you can tell in the photos), but because it tasted so good and everyone loved it so much, I’m posting it anyway.  Even when it breaks, it still tastes creamy, so just close your eyes…   I did do some research as to why it broke and if you do what I say and not what I did, your sauce will stay together and will actually look as good as it tastes. I learned that when you are stirring yogurt into a sauce, if you stir it gently in one direction only, the sauce won’t break. Also, if you use full-fat yogurt there is less of a chance of it breaking (I did use full fat, so this alone, will not help matters). Or, another option is to remove a little bit of the sauce, stir in a little bit of cornstarch and then stir that back into the pan of sauce. I will try these steps next time, because there will definitely be a next time!

Paprika is filled with carotenoids — this is what gives it that beautiful color; it’s the same thing that colors carrots. And, like carrots, paprika is good for your eyes. One tablespoon of paprika contains enough vitamin A for the entire day. Paprika is an antioxidant and contains a good amount of vitamin E, making it great for your heart and blood vessels.  It has a mild taste that mixes well with other herbs and spices, and it’s really pretty. And, I’m not just saying that because red is my favorite color…

This recipe includes fresh hot peppers, but the end result really is not spicy. So you can get the benefits of the hot peppers even if you don’t love a lot of spice (like some good friends of mine). I know I’ve talked about the benefits of these hot beauties before, but it bears repeating: Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

First, cook the chicken (I like bone-in, skin-on chicken thighs for this recipe) in oil until it’s brown and crispy…
2200 chicken thighs browning in oil in pan

Then, make the sauce with onions, peppers, spices and broth. Then, stir in the yogurt as I mentioned above…
2200 sauce for paprika chicken

Pick a veggie you have on hand and put it on the plate, because you will want something other than the chicken to soak up some of this delicious and rich tasting sauce. I used corn (mainly because it’s not too often I’m able to find non-GMO corn). Top with chicken and spoon sauce around…
2200 side view paprika chicken

This was just as good reheated the next day. So enjoy it whenever you want it!
2200 paprika chicken edited

Paprika Chicken With Yogurt Sauce
(serves 4)
recipe adapted from: Carla Hall in People Magazine

extra virgin olive oil to coat the bottom of your pan
8 bone-in, skin-on organic chicken thighs
sea salt and black pepper
1 medium onion, chopped
2 serrano chiles, stemmed, seeded, thinly sliced
2 garlic cloves, minced
3/4 tsp sweet (not hot) paprika
1 cup chicken or vegetable broth
6 oz full-fat plain yogurt
1 Tbs fresh parsley, chopped, for garnish

Coat the bottom of a large skillet with oil and heat over medium-high heat. Use the biggest skillet you have because you don’t want the pieces of chicken to touch each other (if they are too close they will steam and not crisp up at all). Season chicken with salt and pepper. Put chicken in the pan, skin-side-down and let it cook about 15 minutes, or until it is nicely browned and crisp. Turn chicken over and let cook 15 minutes on the second side. Remove chicken from the pan.

Add onion, chiles and garlic to the drippings in the pan. Reduce heat to low. Season with salt and stir until softened, about 3 minutes. Stir in paprika. Add broth. Return chicken to pan, cover partially, and cook 20 minutes or until the chicken is cooked through. Remove chicken. Reduce heat to low and stir in yogurt. Please, read my above instructions about adding the yogurt or your sauce may break (like mine did), but it will still be delicious, don’t worry… Sprinkle with parsley and enjoy!

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