If you cook dinner often you probably feel, as I do, that two of the most difficult things about it are figuring out what to make for dinner and actually feeling like making it. Yes, even your friendly food blogger has those moments. So I really appreciate it when I find a dish that’s absolutely delicious, a little out of the ordinary, and quick and easy to boot. I thought you’d be glad to know about this paprika chicken because it’s all those things.
The recipe calls for marinating the chicken for at least an hour. However, if you’re really pressed for time, just leave that part out. It will still taste great. Make the yogurt paprika sauce, mix in the cut-up chicken, turn the entire thing onto a baking sheet, and broil. From start to finish should be no more than a 25-30 minute situation. I think you’ll love the taste of this dish. Everyone I’ve ever served it to has.
Here are some things to be aware of – after the chicken cooks, the leftover sauce on the pan will not be pretty. It will however be delicious. As yogurt cooks, it separates. Don’t worry about this. Just remove the chicken pieces to a platter and mix the sauce a bit on the baking sheet before pouring over the chicken. The sauce will also be more watery if you’re using chicken that’s had water injected into it. Don’t worry about that either. Just mix it in. The sauce has so much flavor that a little more or less liquid is not a problem.
Did you know injecting chicken with water was a thing? I didn’t until I read “not injected with water” on a package of organic chicken breasts I was buying. I got home and looked it up. According to Consumers Union, “Chicken companies are pulling a fast one on consumers. In a common practice the industry likes to call ‘enhancing’ or ‘plumping’, chicken is injected with water, salt and other additives to help it stay juicier and more flavorful.” So check your chicken. If salt water has been squirted into it, it will be labeled “enhanced.” You may want to steer clear. I do.
- 1 cup plain whole milk yogurt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 1 1/2 teaspoons sea salt (sea salt is less salty than regular salt, so if using regular, cut back a little)
- 1 teaspoon ground black pepper
- 6 garlic cloves, chopped fine
- 3/4 - 1 teaspoon dried crushed red pepper
- 2 teaspoons paprika (no special kind, I use the one from Costco)
- 4 large boneless, skinless chicken breasts (about 2 1/4 pounds) cut into 8 cubes each
- lemon wedges for serving, optional
- Mix yogurt, olive oil, vinegar, tomato paste, salt, pepper, garlic, dried red pepper, and paprika in a medium bowl (large enough to hold the chicken).
- Add chicken chunks and stir to coat with yogurt mixture.
- Cover and chill for at least 1 hour or overnight.
- Place rack in top or 2nd from top slot of oven. Turn heat to broil.
- Dump chicken and all of the yogurt spice mixture onto a rimmed baking sheet and spread out.
Broil until chicken is cooked through and top of chicken is lightly browned, about 10-12 minutes. Do not turn over.Remove from oven. - Put chicken pieces on a platter and scrape yogurt sauce, remaining in pan, on top of chicken.
- Serve with lemon wedges. Also tastes great served with some yogurt mixed with fresh mint, diced cucumbers and a little salt.
Made this tonight and loved it!!! The chicken was tender and juicy and the sauce was amazing. Served it over cauliflower mash. I used coconut yogurt instead of cow dairy and it was delicious!
Hi Sharon,
Really glad to know that coconut yogurt works in place of the cow yogurt! That’s a great tip and I’m definitely going to try it. Thanks so much for the feedback.