Chicken Paprikash

Chicken Paprikash


1 package Perdue bone-in chicken thighs (about 2½ pounds)
⅓ cup Dierbergs flour
Coarse salt and freshly ground black pepper
3 tablespoons Dierbergs canola oil
1½ cups diced onion
1 tablespoon minced garlic
3 tablespoons Essential Everyday paprika
3 tablespoons Dierbergs flour (divided)
1 can (14.5 ounces) Essential Everyday low-sodium chicken broth
1 can (15 ounces) Red Gold crushed tomatoes
1 carton (5.3 ounces) Oikos fat-free plain Greek yogurt, at room temperature
Chopped fresh parsley
Hot cooked Dierbergs noodles


Remove and discard skin from chicken. On sheet of waxed paper, combine the ⅓ cup flour, salt, and pepper. Lightly coat both sides of chicken in flour mixture, shaking off excess.

In large skillet, heat oil over medium-high heat. Add chicken; cook until browned, about 5 minutes per side. Place chicken on plate and cover to keep warm. Add onion and garlic to skillet; cook stirring occasionally until onion wilts, about 2 to 3 minutes. Add paprika and 2 tablespoons of the flour; cook stirring constantly until paprika is very fragrant, about 1 minute. Add broth; cook stirring often until bubbly and slightly thickened, about 2 to 3 minutes. Add crushed tomatoes; bring to a simmer. Add browned chicken, turning chicken over in sauce to coat both sides; cover and simmer until chicken is very tender, about 30 to 35 minutes. Turn off heat; transfer chicken to serving platter.

In small bowl, combine yogurt and remaining tablespoon of flour; stir in 2 tablespoons of the hot tomato mixture. Slowly whisk mixture into skillet, stirring until well mixed. Pour sauce over chicken; sprinkle parsley over top. Serve over hot noodles.

Servings: 4
Serving Size: Nutrition not available.

Per Serving