Paprika Chicken

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“From a cookbook. Paulette Mitchell. Have not tried this one yet.”

Ingredients Nutrition


  1. Stir together the chicken broth, tomato paste, paprika, thyme, and pepper in a measuring cup.
  2. Set aside.
  3. In a separate measuring cup or small bowl, stir together the yogurt and flour; Set aside.
  4. Heat the oil in a large nonstick skillet over medium-high heat; Add the mushrooms, onion, and garlic; cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened but not browned.
  5. Add the chicken to the pan, stirring for about 2 minutes, or until it is no longer pink on the outside.
  6. Stir in the chicken broth mixture.
  7. Reduce the heat to medium; cover and cook for about 5 minutes, or until the sauce is bubbly and the chicken is cooked through.
  8. Reduce the heat to low; add the yogurt mixture, stirring constantly until slightly thickened (Do not allow the mixture to come to a boil).
  9. To assemble the servings, spoon a bed of noodles or rice onto 4 plates.
  10. Top each with the chicken mixture.

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