Hungarian Chicken Paprikash

Name: Hungarian Chicken Paprikash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (medium, finely diced); 2 clove garlic (minced); 2 tablespoon sweet paprika; 1 can canned diced tomatoes; 1 cup gluten-free chicken broth (low-sodium); 0.5 cup plain low-fat Greek yogurt (at room temperature); 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 cup white rice (dry); 1 pound green beans (trimmed)

Tender chicken breast pieces simmered in a velvety sweet paprika and tomato sauce, served over fluffy rice with crisp green beans.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Cuisine: Hungarian
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Egg-Free
Low-Calorie
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Sugar
Low-Sodium

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (medium, finely diced)
2 clove garlic (minced)
2 tablespoon sweet paprika
1 can canned diced tomatoes
1 cup gluten-free chicken broth (low-sodium)
0.5 cup plain low-fat Greek yogurt (at room temperature)
1 teaspoon salt
0.5 teaspoon black pepper (ground)
1 cup white rice (dry)
1 pound green beans (trimmed)

Instructions

Combine 1 cup dry white rice with 2 cups water and 1/4 teaspoon of the salt in a small pot. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes until tender.
Season the chicken breast pieces evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Heat olive oil in a large deep skillet over medium heat for 2 minutes. Add the yellow onion and cook 5 minutes until soft and translucent.
Stir in the garlic and sweet paprika, cooking for 1 minute until fragrant. Add the diced tomatoes with their juices and the chicken broth, stirring well to combine.
Add the seasoned chicken pieces into the sauce. Bring to a gentle simmer, cover, and cook for 15 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
While chicken simmers, bring 1 inch of water to a boil in a separate skillet, add the green beans and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and boil 5 minutes until crisp-tender; drain thoroughly.
Remove the chicken skillet from heat. Whisk a few spoonfuls of warm sauce into the Greek yogurt in a small bowl to temper, then stir the tempered yogurt into the pan until smooth and creamy.
Serve the chicken and creamy paprika sauce over warm rice alongside the green beans.

Notes

Tempering the yogurt with warm sauce before adding prevents curdling and yields a silky finish.

Nutrition (per serving)

Calories: 475
Protein: 42 g
Carbohydrates: 54 g
Fat: 6.5 g
Fiber: 5 g
Sodium: 480 mg
Saturated Fat: 1.5 g
Sugar: 5 g
Cholesterol: 95 mg