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Lunch & Mains

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Made with:

Astro Original Balkan Style 3% Plain 750g Family Tub

Chicken Paprika

Yield: Makes 4 to 6 servings.

INGREDIENTS

4 tsp vegetable oil, divided
4 chicken legs, separated at joint (about 1.13 kg)
8 oz white mushrooms, quartered (225 g)
2 onions, chopped
1 sweet red or green pepper, chopped
2 tbsp paprika
½ tsp each salt and pepper
1 can whole tomatoes, drained (796 mL)
2/3 cup sodium-reduced chicken broth, divided
1 tbsp all-purpose flour
¾ cup Astro Original Balkan Style Plain yogourt, divided
3 tbsp chopped fresh parsley

PREPARATION

  1. In a Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches. Transfer to a plate.
  2. Add mushrooms to pan; sauté until golden brown, about 3 minutes. Add to plate.
  3. Add remaining oil to pan; fry onions and red pepper over medium heat until softened, about 5 minutes. Stir in paprika, salt and pepper. Add tomatoes, breaking up with a spoon; stir in ½ cup of the broth. Return mushrooms, chicken and any juices to pan, nestling chicken into sauce. Cover and simmer for 15 minutes. Then, remove cover and simmer further until juices run clear when chicken is pierced, about 8 minutes.
  4. Mix flour with remaining broth and stir into sauce; simmer until slightly thickened, about 3 minutes. Remove from heat. Stir in ¼ cup of the yogourt and parsley. Drizzle remaining yogourt overtop each serving.

ADDITIONAL NOTES

Serve this quick and simple, one-pot dish over cooked egg noodles or rice.