This rich chicken dish, flavored with sweet paprika and tart Greek yogurt, is an elegant use for chicken thighs. If you like spicy, substitute hot paprika for some of the sweet.
Ingredients
Method
Season chicken all over with 1 tablespoon paprika and 1 teaspoon salt.
Melt 1/2 tablespoon butter with the oil in a large skillet over medium-high heat, add chicken and cook, flipping once, until golden brown, 10 to 12 minutes; transfer to a plate.
Add onion and remaining 1/2 tablespoon paprika, reduce heat to medium and cook until just tender, about 5 minutes.
Whisk in broth, scraping up any browned bits, increase heat to medium-high and boil until reduced by half, 3 to 4 minutes.
Whisk in tomatoes and 1/2 teaspoon salt.
Return chicken and its juices to skillet.
Bring to a boil, cover, reduce heat to medium-low and simmer until cooked through, about 15 minutes.
Meanwhile, smash peas with remaining 1 tablespoon butter and 1/2 teaspoon salt in a medium pot and heat over medium heat until hot throughout.
Transfer peas to serving plate; remove chicken from sauce and arrange over peas.
Whisk yogurt into sauce and simmer gently, uncovered, 5 minutes more.
Spoon sauce over chicken and serve.
Nutritional Info
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.