Chicken Paprika In Yogurt Sauce Recipe

Name: Chicken Paprika In Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 (3 lb) chicken, cut into 4-8 pieces; 2 onions, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 1 cup chicken stock or 1 cup water; 2 tablespoons paprika; 1/2 teaspoon salt; 2 cups plain yogurt; 2 scallions, minced; parsley (to garnish)

Servings: persons

1
In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
2
Add as many chicken pieces that will fit without crowding. Saute until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
3
Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
4
Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
5
Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
6
With tongs, remove chicken from casserole to a heated platter.
7
Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
8
In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 (3 lb) chicken, cut into 4-8 pieces, 2 onions, chopped, 2 carrots, chopped, and more.

Yes, Chicken Paprika In Yogurt Sauce 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.

That's it — enjoy your meal!

Chicken Paprika In Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions