Chicken Paprika Recipe

Name: Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. vegetable oil; 1 c. coarsley chopped onion; 1/4 tsp. garlic powder (more if preferred or fresh minced garlic); 4 tsp. paprika; 1/4 tsp. pepper (better with white pepper); 1 c. chicken bouillon; 1/2 c. water; 2 c. skinned and cooked chicken; 1 c. frozen peas; 1 c. low-fat plain yogurt; 2 c. hot cooked noodles

Servings: persons

2 tsp. vegetable oil
1 c. coarsley chopped onion
1/4 tsp. garlic powder (more if preferred or fresh minced garlic)
4 tsp. paprika
1/4 tsp. pepper (better with white pepper)
1 c. chicken bouillon
1/2 c. water
2 c. skinned and cooked chicken
1 c. frozen peas
1 c. low-fat plain yogurt
2 c. hot cooked noodles

1
Heat the oil in a large skillet and add the onion, garlic, paprika and pepper.
2
Cook until tender, stirring frequently.
3
Add the bouillon.
4
Blend the cornstarch in the 1/2 cup water and add to the skillet; stir until smooth.
5
Bring to a boil, stirring constantly.
6
Add the chicken and peas and boil for 1 minute. Remove from heat and stir in the yogurt until blended.
7
Serve over the hot noodles.
8
Calories per serving:
9
320.
10
Fats per serving are less than 20%.

887

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tsp. vegetable oil, 1 c. coarsley chopped onion, 1/4 tsp. garlic powder (more if preferred or fresh minced garlic), 4 tsp. paprika, and more.

Yes, Chicken Paprika falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Paprika

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