Sunday, December 27, 2009
I've been promising to post my Paprika Chicken recipe for months, and it's finally time to make good on that promise.
8 or 9 chicken thighs, skin removed
1 large onion, diced
2 tbsp olive oil
2 cups chicken broth (or 2 cups water and 1 chicken bouillon cube)
1 cup yogurt
4 heaping tbsp sweet Hungarian paprika
1 tbsp flour
salt and pepper
In large, high sided frying pan, sauté onions in 1 tbsp olive oil. When done, remove from pan. Salt and pepper the chicken. Turn burner up to medium high, and brown chicken (don't cook it through, though).
Turn the burner head down to med-low, add paprika, stir to coat chicken. Add broth. Bring to a simmer, cover and cook for 30 minutes. Then uncover and cook for another 15 minutes. The liquid should be much reduced.
Mix flour into the yogurt. Remove chicken from the pan, add yogurt to pan, stir until heated and thick, scraping up the tasty bits from the bottom of the pan. Add chicken back in, and serve with roasted potatoes.