Low Calorie Chicken Paprika Recipe
Ingredients
| Fryer chicken | 2 | |
| Salt | 2 1/2 Teaspoon | |
| Paprika | 4 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Yoghurt | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped |
Directions
1. Wash chicken well; drain on paper towels.
2. Sprinkle with 2 teaspoons salt and 2 teaspoons paprika.
3. Arrange in broiler pan without rack; broil, about 6 inches from heat, 5 minutes on each side, or until nicely browned.
4. Place chicken and onion in large skillet with tight-fitting cover. Add 1 1/2 cups water; simmer, covered, 40 minutes, or until chicken is tender. Remove chicken to serving platter.
5. Stir yoghurt and rest of salt and paprika into liquid in skillet; heat slowly, stirring, until hot. Do not boil.
6. Pour over chicken. Serve sprinkled with parsley.
2. Sprinkle with 2 teaspoons salt and 2 teaspoons paprika.
3. Arrange in broiler pan without rack; broil, about 6 inches from heat, 5 minutes on each side, or until nicely browned.
4. Place chicken and onion in large skillet with tight-fitting cover. Add 1 1/2 cups water; simmer, covered, 40 minutes, or until chicken is tender. Remove chicken to serving platter.
5. Stir yoghurt and rest of salt and paprika into liquid in skillet; heat slowly, stirring, until hot. Do not boil.
6. Pour over chicken. Serve sprinkled with parsley.
Chef
