Chicken Paprikash
Keeping track of points is important to me, and Chicken Paprikash is a winner in that aspect, with just 3 points per serving.
Servings: 4 servings
Ingredients
- 4 chicken breasts, boneless and skinless, 800 g.
- 1 cup chicken broth, 240 ml
- ¼ cup all-purpose flour (for dredging), 25 g.
- ¼ teaspoon hot red pepper flakes
- 2 tablespoons sweet paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1 teaspoon oil (vegetable or olive oil)
- 1 cup plain yogurt, 245 g.
- 1 cup grated tomato, 180 g.
- 1 red bell pepper, diced, 100 g.
- 1 onion, chopped, 150 g.
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and season them generously with salt and pepper.
- Dredge in Flour: In a shallow dish, place the flour. Dredge each chicken breast in the flour until evenly coated, shaking off any excess flour.
- Brown the Chicken: In a large skillet or Dutch oven, heat the oil over medium-high heat. Once hot, add the chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Saute Onions and Peppers: In the same skillet, add the chopped onions and diced red bell pepper. Cook until the vegetables are softened and slightly caramelized, about 5-6 minutes.
- Add Spices: Sprinkle the hot paprika flakes, sweet paprika, and garlic powder over the onions and peppers. Stir well to combine and cook for an additional minute to toast the spices and release their flavors.
- Deglaze the Pan: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the broth to a simmer.
- Return Chicken to Skillet: Carefully return the browned chicken breasts to the skillet, nestling them into the sauce.
- Simmer: Cover the skillet and reduce the heat to low. Let the chicken simmer in the sauce for 20-25 minutes, or until the chicken is cooked through and tender.
- Finish with Yogurt: Once the chicken is cooked, remove the skillet from the heat. Stir in the plain yogurt and grated tomato until well combined, creating a creamy sauce.
- Serve: Serve the Chicken Paprikash hot, garnished with fresh parsley or chopped chives if desired. Enjoy your homemade Chicken Paprikash, a comforting and flavorful dish that's perfect for any occasion!
Notes
With only 1 WW point
Nutrition
Serving: 295g | Calories: 235kcal | Carbohydrates: 12g | Protein: 34g | Fat: 5.3g | Saturated Fat: 1.3g | Cholesterol: 100mg | Sodium: 625mg | Potassium: 713mg | Fiber: 1.6g | Sugar: 5.5g | Calcium: 97mg | Iron: 1.4mg