Continuing on my journey of Chicken Around the World, today’s spice from Hungary is Paprika.
Paprika is a spice made from the grinding of dried fruits of such as bell peppers or chili peppers. In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. I have some Hungarian Paprika, brought back from a family friend who happens to be Hungarian.
Hungarian Chicken Paprika Gone Light
Serves 4 (5 PP per serving)
- 1 tablespoon olive oil (1 PP)
- 1 onion, finely chopped
- 1 tbsp paprika (Hungarian if you can get it)
- 1/4 tsp cayenne pepper (optional)
- 4 boneless, skinless chicken breasts (12 PP) 3 PP for 4 oz
- 1/2 cup fat-free, low sodium chicken broth
- 1 8-ounce can no salt added tomato sauce
- 1/4 cup Fage yogurt (1 PP)
Saute onion until softened. Sprinkle paprika and cayenne over the onion and stir.
Add chicken and cook 5 minutes each side, until no longer pink. Add chicken broth and tomato sauce.
Reduce heat, cover and simmer for 20 minutes. Remove from heat, stir in yogurt. Serve over rice. 1 cup of rice is 4 PP. Make sure to add and additional 4 PP if you have the rice.
Another success, as I make my way around the world with chicken!