Did you know that paprika is high in vitamin C (9x more than tomatoes), rich in carotenids, and it has anti-inflammatory properties? Paprika gives alot of flavor without alot of heat.
8 pieces chicken (legs are more moist)
1 cup sliced fresh mushrooms
2 onions, chopped
1 bell pepper, red or green
1 rib celery, sliced
2 tbsp paprika (sun dried organic has more health benefits)
salt and pepper
1 can whole tomatoes, drained
3/4 cup chicken broth
1 tbsp flour
1 cup Balkan-style yogurt
fresh chopped parsley
Brown chicken in oil in dutch oven. Remove chicken to plate. Add mushrooms, saute, then remove. Add a splash more oil and saute onions, bell pepper and celery till soft, about 3-5 minutes. Add paprika, salt and pepper. Add tomatoes and 1/2 cup chicken broth. Return chicken, mushrooms, and any juices to pan. Nestle chicken into sauce. Cover and simmer 15 minutes. Uncover and continue simmering for additional 10 minutes.
Mix flour with remaining 1/4 cup broth in clean jar and shake to mix without lumps. Add to sauce and simmer until sauce thickens, a few minutes. Remove from heat. Stir in 1/4 cup yogurt, and serve. Garnish with remaining yogurt and chopped fresh parsley. Serve over broad noodles.
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