Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Paprika in Yogurt Sauce Recipe
    Lost? Site Map

    Chicken Paprika in Yogurt Sauce

    Chicken Paprika in Yogurt Sauce. Photo by twissis

    1/1 Photo of Chicken Paprika in Yogurt Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Sharon123's Note:

    This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
    2. 2
      Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
    3. 3
      Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
    4. 4
      Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
    5. 5
      Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
    6. 6
      With tongs, remove chicken from casserole to a heated platter.
    7. 7
      Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
    8. 8
      In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

    Ratings & Reviews:

    • on June 03, 2009

      55

      What a glorious dish! First off, the only small changes I made were as follows, I used chicken thighs as (like twissis) I got 10 lbs. at the price of 48 cents a pound. So I had enough thighs to paint a house from here to the next country. Secondly, I used "Greek" style yogurt (which in my mind appears a bit "stiffer" then regular yogurt) and didn't need to drain for to long. Other then that, I followed exactly, the chicken was so aromatic, and as previous reviewers the vegetables added a wonderful, seductive taste sensation. But the most wonderful taste is the sauce that beholds itself after all the essence's have cooked down and the chicken is nestled nicely down in the whole dish. Wonderful, and will make this easy, but rich tasting chicken again, and again. Made for Aussie Swap June 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2008

      55

      Yesterday we bought 12 lbs of chicken breasts for our freezer when found at the lowest price we had ever seen, so I used 2 of them for this recipe & scaled it down accordingly. They were lrg & I cooked them intact, but then sliced into medallions when I plated them & topped w/the veggie sauce. The chicken was fork-tender moist, but the veggie sauce shines here IMHO. I rough chopped the onion, celery + a few mushrooms I needed to use & then julienned the carrot in short strips. The combo of the stock, yogurt & paprika was creamy-rich & perfect w/the flavours & texture of the veggies. This is an easy-fix & a delight to eat. Thx for sharing your recipe w/us. :-) btw, DH was impatient to eat & I forgot the scallions & parsley on top b4 taking the pic. After that, it was way too late. :-(

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2007

      55

      Used sour cream. It was yummy! Easy to prepare. Probably the leftovers will be even better tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Paprika in Yogurt Sauce

    Serving Size: 1 (643 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 621.9
     
    Calories from Fat 358
    57%
    Total Fat 39.8 g
    61%
    Saturated Fat 12.2 g
    61%
    Cholesterol 172.9 mg
    57%
    Sodium 618.8 mg
    25%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 3.4 g
    13%
    Sugars 11.2 g
    45%
    Protein 45.8 g
    91%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites