Chicken Paprika Stew

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Cooking time: 30 minutes
Preparation time: 20 minutes

Makes: 4 servings

Ingredients

• 3 T.         flour
• 2 T.         paprika
• 1/2 t.       salt or Tony Chechere's seasoning
• 1              pinch ground pepper (1/8 t.)
1 lb.         boneless skinless chicken breast
• 3 T.          olive oil
• 1 cup       diced yellow onion (about 4 oz.)
• 2              cloves garlic, minced
• 1 T.         ketchup
• 1 cup       bouillon or stock
• 5 oz.        plain Greek yogurt
• 1 T.          paprika
• 1 t.           corn starch

Directions

1. Blend 2 T. paprika, flour, salt and pepper to make a coating mixture.
2. Cut chicken into 1-inch pieces and toss in coating mixture.
3. Heat 2 T. olive oil in large skillet, add coated chicken and brown 5 minutes.
4. Turn over chicken pieces and cook 5 more minutes. Remove chicken.
5. Add 1 T. oil and saute onions and garlic 5 minutes.
6. Mix boullion, corn starch and ketchup. Pour over chicken mixture, cover and simmer 5 minutes.
7. Mix yogurt and 1 T. paprika. Mix into chicken mixture.
8. Stir. Cover and simmer 5 minutes. Add more water if too thick.
9. Serve over cooked rice or cooked pasta.

 

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