By popular demand… the recipe for chicken paprikash.I almost never cook chicken at home but I’d been eyeing this recipe for a while.
Like usual I used the recipe as a guideline (this one is from the Joy of Cooking Cookbook) and made some minor tweaks based on what was in my pantry & fridge.
Don’t let the instruction length discourage you. Once you read through you’ll realize this is a dead simple recipe with very few ingredients.
A great mid-week, one pot recipe!
serves 2-3 (depending on hungry you are)
2 large chicken breasts
Salt & Pepper
4 Tbsp butter (give or take)
2 Tbsp olive oil
1 medium sized sweet onion, very thinly sliced (like use a mandolin thin)
1/8 cup smoked Hungarian paprika
(can also use sweet paprika if you prefer the flavor)
1 large garlic clove, finely minced
1 bay leaf
1/4-1/2 cup plain, unsweetened yogurt
*Keep in mind when it comes to butter & oil I rarely use a measuring device. Just adjust as needed.
- Cut chicken breasts in half length-wise (this reduces cooking time plus gives more surface area for the spices to coat).
- Season generously with salt & pepper.
- In a large saucepan over medium high heat melt 2 tbsp butter & 1 tbsp olive oil. Add chicken to skillet making sure not to crowd the pieces, turning once until golden, about 5 mins per side.*depending on the size of your pan you might need to brown the chicken in 2 batches
- Add 1 tbsp more butter to the pan. Reduce heat to med and add onions, stirring, until the onions begin to colour (approx. 10 mins).
- Add paprika, bay leaf & garlic to the pan.*if the pan is too dry, add a touch more butter or olive oil-just enough to keep things moist but not saucy.
- Return the chicken to the pan.Reduce heat to low, cover pan & let things simmer for approx 10-15 mins or until chicken is cooked through, turning once.
- Remove chicken to a platter (cover to keep warm).
- Remove bay leaf from pan. Remove pan from the heat & whisk in yogurt.Return to medium heat until sauce starts to simmer.Season with salt & pepper, fresh lemon juice to taste.
- Pour sauce over chicken on platter & serve.
Variation – If you prefer to make the dish with chicken thighs, reduce butter and omit olive oil.