Creamy Paprika Chicken

21 Aug

About a year ago a wonderful woman I used to work with introduced me to chicken paprikash.  If you’ve never had it, it is a delicious creamy chicken and dumplings dish.  I took home her recipe and made it for “The Husband” and he loved it.  Then we found out he is allergic to Gluten and some changes needed to be made to the recipe so he could eat it.  Since my husband is ever the food critic he had other requests for changes to the recipe.  You know.  Since I was doing it anyway.

Turns out “The Husband” likes his chicken paprikash the same way he likes his women…  Saucy.

Just the way “The Husband” likes it.

So the final result is the dumpling-free, slightly healthier, extra saucy bastard child of chicken paprikash.

Ingredients

  • 1 stick melted butter
  • 1 tsp minced garlic
  • 1/2 chopped onion
  • 1 lb chicken breasts (for thicker sauce use bone in)
  • 2 Tbsp paprika
  • 1 cup plain Greek yogurt
  • 1 tsp onion salt
  • cooked rice

Directions

  1. Cut the chicken breasts into cubes and place into a medium sauce pan.
  2. Add the butter, garlic, and onions to the sauce pan and cook on low heat, stirring periodically for more even cooking.
  3. When onions are clear and chicken is cooked all the way through, remove the sauce pan from heat.
  4. Stir in the paprika, onion salt and yogurt.  (You can add more of these ingredients for texture and / or taste)
  5. Spoon the creamy chicken mixture over cooked rice and serve.
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