Makes:
8 servings
Utensil:
5 Qt./4.7 L Roaster with Cover
large mixing bowl
7" Santoku Knife
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
This Hungarian chicken stew is so simple to prepare and a satisfying cool weather one pan meal. Skinless chicken and Greek yoghurt lower the fat and calories without sacrificing any flavor.
3
pounds
boneless chicken thighs, trimmed of excess fat and cut into chunks
(1.4
kg)
1⁄2
teaspoon
salt
(3
g)
1⁄2
teaspoon
pepper
(1
g)
2
onions, medium dice
3
tablespoons
sweet paprika
(21
g)
1
cup
chicken stock
(240
mL)
14
ounces
diced tomatoes with juices
(397
g)
2
bay leaves
1⁄2
cup
plain European-style of Greek-style yoghurt
Directions:
- Preheat roaster over medium heat until several drops of water sprinkled in roaster skitter and dissipate.
- Place chicken pieces in a bowl and season with salt and pepper.
- Place ⅓ of chicken in roaster, place over on roaster slightly ajar and cook for 3 - 5 minutes on each side until chicken is browned. Remove chicken from roaster and set aside. Cook remaining chicken in same way.
- Drain any excess fat from roaster. Add onions to roaster and sauté for 5 - 8 minutes until softened and lightly browned. Add paprika and stir.
- Place browned chicken back in roaster, along with any juices that may have accumulated. Stir well so chicken gets coated with paprika. Sauté for 2 - 3 minutes.
- Add chicken stock, tomatoes and bay leaves. Stir, scraping up any browned bits from the bottom of the roaster, and cover.
- When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 20 minutes. Remove bay leaves.
- Stir in Greek yoghurt right before serving or have guests add a dollop of Greek yoghurt to their portions.
Tips:
- Serve Chicken Paprikash over egg noodles, dumplings or with rice.
- Substitute boneless skinless chicken thighs for skin-on/bone-in chicken pieces.
- Substitute chicken thighs for boneless chicken breast.
- Substitute Greek yoghurt for sour cream.
Directions
Tips
Reviews