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 To make this recipe we use Mondu paprika, these spices, and seasonings are part of our daily cooking ingredients because they are 100% natural. We often use paprika in our recipes, including it in rubs, marinades, and sauces. This paprika has a mild flavor, and an orange-red color, and is ideal for hummus, sauces, chicken, or vegetables.

You can use chicken breast fillets or hip fillets. The second option has more flavor, but also more fat. The combination of spices with paprika gives this recipe its full flavor, we have included chili flakes, but you can remove it completely, or add less or more, depending on if you like it spicy.

The original recipe calls for sour cream, but we substitute it when we can with Greek yogurt to make it healthier. You can use whichever one you prefer, or you can use cooking cream too. With any of the options, so it doesn’t separate, it must be added last and not let it boil. Just incorporate it and keep the temperature at the lowest so that it mixes well but does not separate.

The sauce is thin, which is why we loved serving this recipe with white rice and green beans.

Helga & Kitty

Creamy Paprika Chicken

Yields: 6 servings

Ingredients, for the chicken:
2 lb. boneless skinless chicken breasts, cubed
2 tsp olive oil
2 tsp red wine vinegar
2 tsp paprika
1 tsp oregano
1 tsp dried thyme
pinch of chili flakes
1 tsp salt
½ tsp pepper

Ingredients, for the sauce:
1 tbs olive oil
1 medium onion, finely chopped
3 garlic cloves, chopped
2 tbsp paprika
1 tsp oregano
1 tsp thyme
½ tsp chili flakes
½ cup white wine
1 ½ cup chicken stock
1 cup Greek yogurt
salt and pepper to taste
pinch of sugar

Instructions

1. Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, paprika, oregano, thyme, and chili flakes. Mix to combine.
2. Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
3. In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes.
4. Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the rest of the paprika, oregano, thyme, salt, pepper, and pinch of sugar.
5. Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the chicken is cooked through. Whisk in the Greek yogurt and mix until it slightly thickens.
6. Scatter over fresh parsley and serve with steamed rice.

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