Chicken paprika

Chicken paprika

Category: Main meal | Serves: 4

Prep time: 5 minutes | Cooking time: 30-40 minutes


4 chicken portions such as chicken breasts or legs

Plain flour, for coating chicken

Freshly ground black pepper, to taste

2 teaspoons olive oil

2 red onions, chopped

1 clove garlic, crushed

1 tablespoon paprika, plus extra to garnish

150ml (1/4 pint) hot homemade chicken stock

150ml (1/4 pint) low fat natural yoghurt

Chopped fresh parsley, to garnish
  1. Skin chicken portions and remove and discard all visible fat. Coat chicken in flour seasoned with black pepper. Heat oil in large non-stick pan. Add chicken portions and sauté until golden all over, turning once. Remove chicken to a plate and set aside.
  2. Add onions and garlic to pan and sauté for 5 minutes. Stir in paprika and half of the stock. Transfer to blender or food processor; blend until well mixed.
  3. Return chicken to pan and add blended sauce. Bring to boil, then reduce heat, cover and simmer for 20 minutes. Add remaining stock and simmer, uncovered, for a further 10 minutes or until chicken is cooked and tender.
  4. Remove chicken to warmed serving platter using slotted spoon; keep hot. Stir yoghurt into sauce and heat gently for about 5 minutes or until hot, but do not allow sauce to boil. Taste and adjust seasoning.
  5. Pour sauce over chicken and garnish with chopped parsley and a sprinkling of paprika. Serve with baked potatoes and cooked vegetables such as cauliflower and peas.

Nutritional information

Chicken Paprika