Chicken and Peppers With Creamy Paprika Sauce Recipe

Publish date: 2024-07-20
Democracy Dies in Darknessclock45 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

This sumptuous, quick-cooking stew of tender chicken with sweet strips of bell peppers and onions in a colorful paprika sauce, made creamy with a dollop of yogurt stirred in, is a lighter, more vegetable-packed take on a traditional Hungarian Paprikash. While you can use any type of sweet paprika to make it, it is worth treating yourself to a jar of Hungarian paprika which tends to be brighter in color, more aromatic and sweeter. Chicken thighs are ideal here because they stay moist and tender when braised, but you could swap that for breast if you prefer. In that case, cut the simmer time a bit so the chicken is just cooked through.

Storage: Refrigerate for up to 4 days; gently reheat over low heat until warmed through.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 45 mins

  • Step 1

    Put the chicken in a medium bowl, season with 1/4 teaspoon each of the salt and pepper and gently toss to combine.

  • Step 2

    In a large, deep skillet with a lid or in a Dutch oven, over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add half of the chicken and cook, stirring once or twice, until browned but not cooked through, about 3 minutes total. Transfer to a plate, then repeat with the remaining chicken.

  • Step 3

    Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the onion and peppers and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add a splash of water or broth to the pan if it seems dry. Add the garlic and cook, stirring, until aromatic, about 1 minute.

  • Step 4

    Return the chicken to the pan, along with any accumulated juices, then add the paprika, cayenne and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring, until fragrant, about 1 minute. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 8 to 10 minutes.

  • Step 5

    Remove from the heat and stir in the yogurt until incorporated. Serve garnished with parsley, over egg noodles, if desired.

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    Nutritional Facts

    Per serving (1 1/3 cup)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Olga Massov.

    Published December 7, 2023

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