Paprika Chicken With Yogurt Recipe
Ingredients
1/2 cup vegetable oil
3 whole chicken breasts, halved
2 large onions, thinly sliced and separated into rings
1 clove garlic, finely chopped
1 1/2 tablespoons paprika
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups homemade chicken broth
1/2 pound green beans, cut on the bias into 1 1/2-inch lengths
1 1/2 cups plain yogurt
1 tablespoon cornstarch
Directions
1. Heat the oil in a large heavy skillet and brown the chicken pieces on both sides. Remove to paper toweling and keep warm.
2. Add the onions to the skillet and cook slowly, stirring often, until golden. Add the garlic, paprika, flour, salt, and pepper and cook, stirring, for 2 minutes.
3. Add the broth to the skillet and bring the mixture to a boil. Return the chicken to the skillet, cover, and simmer for 20 minutes, or until the chicken is cooked. Add the green beans and cook until they are crisp-tender. Arrange the chicken and beans in a deep platter. Combine the yogurt and cornstarch and stir into the liquid in the skillet. Cook, stirring, until thickened but do not allow to boil. Pour over the chicken and beans.
2. Add the onions to the skillet and cook slowly, stirring often, until golden. Add the garlic, paprika, flour, salt, and pepper and cook, stirring, for 2 minutes.
3. Add the broth to the skillet and bring the mixture to a boil. Return the chicken to the skillet, cover, and simmer for 20 minutes, or until the chicken is cooked. Add the green beans and cook until they are crisp-tender. Arrange the chicken and beans in a deep platter. Combine the yogurt and cornstarch and stir into the liquid in the skillet. Cook, stirring, until thickened but do not allow to boil. Pour over the chicken and beans.
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