Hungarian chicken paprika

Serves

Cook Time

20 min

Total Time

45 min

Main Course

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American 🇺🇸

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This Hungarian dish is filled with authentic flavor and has that same "comfort food" feeling all while being bariatric friendly. Using Hungarian paprika and smoked paprika gives this a true authentic flavor but if you can‚‘t find it any paprika will do in a pinch. I serve this on a bed of roasted sweet potatoes (recipe on this site) seasoned with chipotle chili powder.It is the perfect combination of high protein, fiber, and complex carbs.

Ingredients

4 boneless chicken thighs cut into bite sized pieces
2 tbsp olive oil
1 onion chopped
4 cloves garlic minced
2 tbsp Hungarian sweet paprika
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 red bell pepper diced
1 green bell pepper diced
2 cups chicken broth
1 cup plain Greek yogurt
2 tbsp cornstarch
Fresh parsley chopped

Directions

In a large pot heat the olive oil.
Over medium-high heat then add the chicken and cook until browned on all sides but not cooked through.
Remove the chicken and set aside reserving the oil and chicken fat.
Add the onion and garlic and sauté for 2-3 minutes until softened.
Add the Hungarian paprika, smoked paprika, salt, and black pepper to the pan and stir to combine.
Add the chopped bell peppers and broth to the pan and bring to a simmer.
Reduce the heat to low then reintroduce the chicken into the pan and simmer for 15-20 minutes or until the chicken is cooked through.
In a small bowl whisk together the Greek yogurt and cornstarch until smooth.
Remove from the heat, Add the yogurt mixture to the pot stir to combine, then add back on the heat.
Cook for an additional 5-7 minutes, or until the sauce has thickened.
Garnished with fresh chopped parsley.