Chicken Paprika In Yogurt Sauce Recipes

Steps:

• In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
• Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
• Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
• Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
• Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
• With tongs, remove chicken from casserole to a heated platter.
• Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
• In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

Steps:

• In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
• In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
• Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Steps:

• Season chicken with salt, ground white pepper and some of the paprika.
• Melt the butter in a frying pan and fry the breats until golden brown. Remove from the pan - keep warm.
• In the same pan add the garlic, onion and peppers and gently fry until cooked.
• Stir in the remainder of the paprika and the tomato paste.
• Add the chicken stock, boil and then simmer for 5- 8 minutes.
• Add the yogurt and check the seasoning - salt and pepper if necessary.
• Arrange the warm breasts in a serving dish and pour the sauce over.
• Garnish with the chopped tomato.

Steps:

• Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
• Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
• Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
• Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
• Do Ahead
• Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

Steps:

• In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
• Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
• In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!