- 6 boneless, skinless chicken thighs
- 1 tsp (5 mL) plus 1 tbsp (15 mL) paprika, divided
- ¾ tsp (4 mL) salt, divided
- 1 medium onion
- 1 red bell pepper
- 1 tbsp (15 mL) canola oil
- 3 garlic cloves
- 3 tbsp (45 mL) all-purpose flour
- ¼ tsp (1 mL) red pepper flakes
- 12 oz. (350 g) egg noodles
- 1 can (14 oz./420 g) fire-roasted tomatoes, undrained
- 4 cups (1 L) low-sodium chicken broth
- ¾ cup (175 mL) Greek yogurt
- ¼ cup (60 mL) fresh parsley leaves
Season the chicken thighs with 1 tsp (5 mL) of the paprika and ¼ tsp (1 mL) of the salt.
Cut off the top of the bell pepper and remove the seeds and veins. Quarter the pepper, then use the Quick Slice to cut it into strips.
Heat the oil in the Stainless Steel Nonstick Wok over medium-high heat. Add the chicken to the wok and cook, undisturbed, for 3–4 minutes. Turn and cook for an additional minute. Remove the chicken from the wok and set aside (the chicken won’t be fully cooked).
Add the onion, bell pepper, and garlic rub to the wok and cook for 3–4 minutes. Add the remaining flour, paprika, and red pepper flakes and cook for 1 minute. Reduce the heat to medium.
Add the tomatoes with the juice, noodles, broth, and remaining salt and stir to combine. Return the chicken to the wok and cook, covered, for 12–15 minutes.
Take the wok off the heat and remove the chicken. To temper the Greek yogurt, place it in a small bowl. Add ¼ cup (60 mL) of the paprikash sauce to the yogurt, 1 tbsp (30 mL) at a time, until the yogurt is warm; stir to combine. Add the yogurt to the wok and stir to combine. Return the chicken to the wok and top with the parsley.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 440, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Sodium 990 mg, Carbohydrate 53 g, Fiber 1 g, Sugars 4 g, Protein 36 g
Slowly adding a hot liquid to dairy or eggs is called tempering. It gradually increases the temperature to keep ingredients like the Greek yogurt in this recipe from curdling or separating.