Chicken Paprikash
I "tooned up" this classic comfort food dish from my past, adding in nutrition and even more flavor. The creamy sauce and soft pasta make this perfect for a cold winter's night.
Ingredients
- 3 pounds boneless chicken breasts cut in half, if your pieces are large
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp olive oil divided
- 2 cloves garlic minced
- 2 medium onions sliced thin
- 1.5 tbsp paprika
- 1/4 cup water
- 1 cup Noosa plain yogurt
- 2 medium green peppers diced
- 2 cups frozen corn thawed
- 2 cups orzo
Instructions
- Season chicken with salt and pepper. Brown well in two tablespoons of oil in a large skillet. Remove chicken and set aside.
- In pan drippings, saute garlic, onions and paprika until tender. Add chicken and water; mix well. Cover and simmer for 30 minutes or until chicken is tender. Flip chicken once or twice during cooking to distribute sauce.
- Prepare orzo per package instructions.
- In a separate pan, heat remaining oil over medium heat. Add green peppers and corn. Saute until slightly softened, about four minutes.
- Remove chicken from pan. Stir in yogurt until blended. Heat through, but do not boil.
- Serve chicken over the orzo. Top with green pepper and corn, then add the sauce.
