Get ready to embark on a mouthwatering adventure that marries the bold flavors of Hungarian cuisine with the creamy elegance of Greek cooking. This Chicken Paprikash al Greco is not just a recipe; it's a passport to a world of culinary excitement that will transform your ordinary dinner into an extraordinary gastronomic experience. Imagine tender chicken bathed in a rich, creamy sauce that dances with the warmth of paprika and the tangy embrace of Greek yogurt - this is comfort food elevated to an art form!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Hungarian-Greek
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 onion, chopped
- 2 tbsp paprika
- 1 can diced tomatoes
- 1 cup Greek yogurt
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare all ingredients by thoroughly washing and patting the chicken thighs dry with paper towels. Season the chicken generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down to achieve a golden-brown crispy exterior.
- Cook the chicken for approximately 5-6 minutes until the skin is crisp and golden. Flip the thighs and cook the other side for an additional 3-4 minutes.
- Remove the chicken from the skillet and set aside. In the same pan, add chopped onions and sauté until translucent and slightly softened, about 3-4 minutes.
- Sprinkle paprika over the onions and stir quickly to prevent burning. The paprika should create a rich, aromatic base for the sauce.
- Pour in the diced tomatoes, stirring to combine with the onions and paprika. Return the chicken thighs to the pan, nestling them into the sauce.
- Reduce heat to low, cover the skillet, and simmer for 35-40 minutes, or until the chicken is tender and fully cooked through, reaching an internal temperature of 165°F (74°C).
- In the final 5 minutes of cooking, gently stir in the Greek yogurt to create a creamy, tangy sauce. Be careful not to let the sauce boil to prevent curdling.
- Taste and adjust seasoning with additional salt and pepper if needed. The sauce should have a rich, creamy consistency with a vibrant paprika flavor.
- Serve hot, garnishing with fresh parsley or chives if desired. Accompany with rice, egg noodles, or crusty bread to soak up the delicious sauce.
Tips
- Paprika is the star of this dish - use fresh, high-quality Hungarian paprika for the most authentic and vibrant flavor.
- Pat the chicken thighs completely dry before seasoning to ensure a perfect golden-brown crisp when searing.
- Watch the heat when adding paprika to the onions - it can burn quickly and become bitter. Stir constantly and remove from heat if it starts to darken too fast.
- When adding Greek yogurt, remove the pan from direct heat and stir gently to prevent curdling. The sauce should be creamy and smooth.
- For an extra layer of flavor, consider adding a splash of white wine or a pinch of smoked paprika for depth.
- Use a meat thermometer to ensure the chicken reaches exactly 165°F (74°C) for perfect doneness and food safety.
- Let the dish rest for 5-10 minutes after cooking to allow the flavors to meld and the sauce to thicken slightly.
- Choose full-fat Greek yogurt for the richest, most luxurious sauce texture.
Nutrition Facts
Calories: 151kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
