Paprika Chicken in Yoghurt Recipe

Name: Paprika Chicken in Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken portions; 2 ml lemon pepper; 50 ml oil; 1 onion, chopped; 1 red pepper, chopped; 1 green pepper; 15 ml paprika; 250 ml chicken stock; 175 ml yoghurt; 2 ml salt; 25 ml cornflour (cornstarch)

Servings: persons

8 chicken portions
2 ml lemon pepper
50 ml oil
1 onion, chopped
1 red pepper, chopped
1 green pepper
15 ml paprika
250 ml chicken stock
175 ml yoghurt
2 ml salt
25 ml cornflour (cornstarch)

1
Sprinkle the chicken portions with lemon pepper.
2
Heat the oil, and brown the chicken.
3
Place in a casserole dish.
4
Saute the onions and peppers.
5
Stir in the paprika and chicken stock and pour over the chicken.
6
Bake at 180C for 30 minutes.
7
Remove the chicken pieces and set aside.
8
Blend the cornflour with a little water and use to thicken the sauce.
9
Stir in the yoghurt and replace the chicken.
10
Return to the oven and bake for a further 15 minutes.
11
Serve with noodles and garnish with poppy seeds.

603

kcal

Calories

Fat

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: 8 chicken portions, 2 ml lemon pepper, 50 ml oil, 1 onion, chopped, and more.

Yes, Paprika Chicken in Yoghurt 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.

Paprika Chicken in Yoghurt

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