Flavor Friday


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)

Ingregients gathered


Saute onion until softened. Sprinkle paprika and cayenne over the onion and stir.

Sauting the onions

Add chicken and cook 5 minutes each side, until no longer pink. Add chicken broth and tomato sauce.

Chicken Simmering

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.

That's one spicy chicken


Another success, as I make my way around the world with chicken!


3 Comments Add yours

  1. Ann H. says:

    Would it make a difference if you used a brown rice?

    1. marbaird says:

      Hi Ann: While brown rice is better for you, it contains the same macronutrients as white rice, therefore 1 cup of either is still 4 PP in the WW program. I actually prefer brown rice, while the fam likes white.

      1. Ann H. says:

        Same with my fam except husband.

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