Hungarian-Style Chicken Stew with Paprika and Yogurt

Name: Hungarian-Style Chicken Stew with Paprika and Yogurt
Total time: 5400 s
Yield: Serves 3-4 servings
Cuisine: American
Ingredients: 2 teaspoons olive oil; 2 1/2 teaspoons paprika; Salt to taste; Black pepper to taste; Parsley powder to taste; Half a can of canned chicken broth; 1/2 onion, diced; 3 teaspoons minced garlic; 2 boneless chicken thighs; Tomato puree or diced tomatoes to taste; 3 tablespoons Greek yogurt; 1 little chopped cilantro

COCONUT SU @CoconutSu

蘇州, 江苏省, 中国

While on a business trip to Hungary during winter, I found that eating hot dishes was perfect for the season. The main dish served with this was spaetzle, which I was surprised to find in Europe. The first time I tried it, I thought, 'Wow! This is perfect for the cold weather.'

The key to this dish is the chicken. The tender, melt-in-your-mouth chicken is best made with chicken thighs, paired with a rich sauce and a hint of spiciness from Hungarian paprika.

As it starts to cool down in Taiwan, I recommend this dish to everyone. On the weekend, gather your energy and try making this warm dish.

(If you don't feel like making spaetzle, you can substitute with penne pasta or white rice.)

The key to this dish is the chicken. The tender, melt-in-your-mouth chicken is best made with chicken thighs, paired with a rich sauce and a hint of spiciness from Hungarian paprika.

As it starts to cool down in Taiwan, I recommend this dish to everyone. On the weekend, gather your energy and try making this warm dish.

(If you don't feel like making spaetzle, you can substitute with penne pasta or white rice.)

COCONUT SU @CoconutSu

蘇州, 江苏省, 中国

The key to this dish is the chicken. The tender, melt-in-your-mouth chicken is best made with chicken thighs, paired with a rich sauce and a hint of spiciness from Hungarian paprika.

As it starts to cool down in Taiwan, I recommend this dish to everyone. On the weekend, gather your energy and try making this warm dish.

(If you don't feel like making spaetzle, you can substitute with penne pasta or white rice.)

The key to this dish is the chicken. The tender, melt-in-your-mouth chicken is best made with chicken thighs, paired with a rich sauce and a hint of spiciness from Hungarian paprika.

As it starts to cool down in Taiwan, I recommend this dish to everyone. On the weekend, gather your energy and try making this warm dish.

(If you don't feel like making spaetzle, you can substitute with penne pasta or white rice.)

Saved

Ingredients

1 hour 30 minutes

Serves 3-4 servings

Seasonings
2 teaspoonsolive oil
2 1/2 teaspoonspaprika
Salt to taste
Black pepper to taste
Parsley powder to taste
Halfa can of canned chicken broth
Ingredients
1/2onion, diced
3 teaspoonsminced garlic
2boneless chicken thighs
Tomato puree or diced tomatoes to taste
3 tablespoonsGreek yogurt
1little chopped cilantro

Saved

Steps

1 hour 30 minutes

1

Heat olive oil in a skillet over medium-high heat. Add the chicken thighs cut into small pieces and cook until no longer pink. Remove and set aside on a plate.
2

Using the same oil, add the diced onion to the skillet. Sauté until the onion softens and turns brown. Add the minced garlic, being careful not to burn it.
3

Return the chicken to the skillet with the onions and garlic. Add the paprika, ensuring it evenly coats the chicken. Season with black pepper, salt, and parsley, then transfer to a pot.
4

Add the chicken broth and tomato puree or diced tomatoes. Stir well, ensuring there isn't too much liquid to prevent the sauce from becoming too thin.
5

Once it starts bubbling, reduce to low heat. Stir in the Greek yogurt slowly, then turn off the heat. Serve the chicken over your choice of main dish, garnish with chopped cilantro or parsley, and enjoy!