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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.

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Andi of Longmeadow Farm June 03, 2009

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. :-(

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twissis April 03, 2008

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

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680005 December 10, 2007
Chicken Paprika in Yogurt Sauce