Chicken Paprikash

Chicken Paprikash

2 chicken breasts

1 yellow onion

1 red or orange bell pepper

1 beef steak tomato

2 tbsp. Spanish Paprika

1/2 tsp. pepper

1/2 tsp. salt

1 tbsp. garlic minced

1-1 1/2 cups chicken broth

1/2 cup yogurt

1 tbsp. flour

2 tbsp. cream

olive oil

Salt and pepper

Coat a brazier pan in olive oil. Heat it on high. Season the chicken breasts with salt and pepper. Sear the chicken on both sides, remove and put on a plate, to set aside. Add the onions, tomato, and bell pepper to the pan. Add more oil if needed. Sauté until the veggies are soft and cooked down.

Add the garlic, when it is fragrant remove the pan from the heat and add the paprika, salt, and pepper. Mix well for two minutes. Put pan back on the heat and add in the chicken broth. Stir well. Then add back in the chicken. Let the sauce and chicken simmer on low until the chicken has an internal temperature of 165 degrees.

While the chicken is cooking, mix together the yogurt, cream, and flour. Whisk well.

When the chicken is cooked remove it from the pan. Add in the yogurt mixture and stir until fully combined with the veggie mixture. Add the chicken back in and serve with white rice on the side.

*I used gluten free flour, Kite Hill Almond Milk Yogurt, and Trader Joe’s Vegan Heavy Whipping Cream.*