Chicken Paprikash

Name: Chicken Paprikash
Yield: 6 servings
Ingredients: 6 boneless, skinless chicken thighs; 1 tsp (5 mL) plus 1 tbsp (15 mL) paprika, divided; ¾ tsp (4 mL) salt, divided; 1 medium onion; 1 red bell pepper; 1 tbsp (15 mL) canola oil; 2 tsp (10 mL) Garlic Rub; 3 tbsp (45 mL) all-purpose flour; ¼ tsp (1 mL) red pepper flakes; 12 oz. (350 g) egg noodles; 1 can (14 oz./420 g) fire-roasted tomatoes, undrained; 4 cups (1 L) low-sodium chicken broth; ¾ cup (175 mL) Greek yogurt; ¼ cup (60 mL) fresh parsley leaves

Prep 7 min

Cook 18 min

Ready in 25 min

Our one-pot version has been lightened up a bit from the classic dish but keeps the creamy rich flavor of the original and is ready in under 30 minutes.

Ingredients

6 boneless, skinless chicken thighs
1 tsp (5 mL) plus 1 tbsp (15 mL) paprika, divided
¾ tsp (4 mL) salt, divided
1 medium onion
1 red bell pepper
1 tbsp (15 mL) canola oil
2 tsp (10 mL) Garlic Rub
3 tbsp (45 mL) all-purpose flour
¼ tsp (1 mL) red pepper flakes
12 oz. (350 g) egg noodles
1 can (14 oz./420 g) fire-roasted tomatoes, undrained
4 cups (1 L) low-sodium chicken broth
¾ cup (175 mL) Greek yogurt
¼ cup (60 mL) fresh parsley leaves

Directions

Season the chicken thighs with 1 tsp (5 mL) of the paprika and ¼ tsp (1 mL) of the salt.
Cut off the top of the bell pepper and remove the seeds and veins. Quarter the pepper, then use the Quick Slice to cut it into strips.
Heat the oil in the Stainless Steel Nonstick Wok over medium-high heat. Add the chicken to the wok and cook, undisturbed, for 3–4 minutes. Turn and cook for an additional minute. Remove the chicken from the wok and set aside (the chicken won’t be fully cooked).
Add the onion, bell pepper, and garlic rub to the wok and cook for 3–4 minutes. Add the remaining flour, paprika, and red pepper flakes and cook for 1 minute. Reduce the heat to medium.
Add the noodles, tomatoes with the juice, broth, and remaining salt and stir to combine. Return the chicken to the wok and cook, covered, for 12–15 minutes.
Take the wok off the heat and remove the chicken. To temper the Greek yogurt, place it in a small bowl. Add ¼ cup (60 mL) of the paprikash sauce to the yogurt, 1 tbsp (30 mL) at a time, until the yogurt is warm; stir to combine. Add the yogurt to the wok and stir to combine. Return the chicken to the wok and top with the parsley.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Sodium 990 mg, Carbohydrate 53 g, Fiber 1 g, Sugars 4 g, Protein 36 g

Cook's Tips:

Slowly adding a hot liquid to dairy or eggs is called tempering. It gradually increases the temperature to keep ingredients like the Greek yogurt in this recipe from curdling or separating.