1½ pounds chicken thighs (and/or chicken breasts)
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons paprika, divided
1 onion, diced
1 pepper, diced (I used a hot pepper.)
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup chicken broth (I used low sodium.)
½ cup plain greek yogurt (or sour cream)
Season chicken with 1 tablespoon paprika.
Heat a large pan over medium heat and add olive oil and butter.
Add chicken and cook until lightly browned on both sides. Remove chicken from pan and set chicken aside.
Add onions, pepper and garlic to pan. Cook for 5 to 7 minutes or until softened.
Stir in tomato paste.
Add in chicken broth and 1 tablespoon paprika. Stir to combine.
Add chicken back in and cover pan. Cook on low for 20 to 25 minutes.
Stir in yogurt (or sour cream) before serving.
Serves 4 to 6.
This recipe brought to you by Sophie in the Kitchen