Creamy Yogurt Chicken Paprika
Equipment
Ingredients
- 3 tablespoons margarine
- 1 ⅓ cups thinly sliced onion
- 1 tablespoon paprika
- 2 ½ to 3 lb. broiler-fryer chicken cut up
- 1 teaspoon salt
- 1 cup hot water
- 1 chicken bouillon cube
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 oz. carton plain yogurt
Instructions
- In a skillet, sauté the onion in margarine until golden.
- Blend in paprika.
- Add the chicken and brown well on all sides.
- Dissolve the bouillon cube in hot water, then add it to the skillet along with salt and pepper.
- Cover and simmer for 35-45 minutes until the chicken is very tender.
- Dissolve the cornstarch in cold water, then blend it into the yogurt.
- Stir the yogurt mixture into the skillet and heat through.
- Serve with Spaetzles, dumplings, or noodles.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy yogurt chicken paprika with a light-bodied white wine like Riesling or Grüner Veltliner to complement its rich and savory flavors.Nutritional Information
Calories: 320 kcal | Carbohydrates: 7 g | Protein: 30 g | Fat: 18 g | Fiber: 1 g | Sugar: 3 g
