Chicken Paprikash

(makes 4 servings)

• 1½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons Hungarian paprika (key ingredient!)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 1/2 cup plain Greek yogurt
• 1 teaspoon lemon juice or apple cider vinegar
  

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until soft and translucent. Add garlic and cook for 30 seconds.
2. Reduce the heat to low. Stir in Hungarian paprika, smoked paprika, salt, and pepper. Cook for 30 seconds (don’t burn it!).
3. Add chicken and toss to coat in the spices. Pour in chicken broth, bring to a simmer, cover, and cook 15–18 minutes until chicken is tender.
4. Remove pan from heat. Stir in Greek yogurt and lemon juice or apple cider vinegar until smooth and creamy.