Hungarian Yogurty Chicken

In terms of the mantra of this blog (basically: cheap, easy, delicious and looks unbelievably impressive), Hungarian chicken is top notch. It’s a one-stop shop so, pair it with a green salad and you have your whole meal taken care of. The flavors are very clear and simple, while still a little different. This is perfect for a week night meal: it’s fast, simple, wholesome and healthy.

Hungarian Yogurty Chicken

3 chicken breasts, pounded and cut into strips

1 onion

1 large can diced tomatoes

½ small package of cherry tomatoes

1 tbsp tomato paste

1 bay leaf

1 scant tbsp. paprika

1 cup plain yogurt (need about a dollop per serving)

Basmati rice

Sauté the chicken strips and the onion in a little bit of olive oil until the chicken is cooked through and the onions are translucent. Set aside. 

In a pan on medium-low heat pour in the can of diced tomatoes, the cherry tomatoes, the tomato paste, the bay leaf, paprika and season with salt and pepper. Cover and simmer for 10 minutes. After 10 minutes add the chicken and onions and simmer for another 10 minutes, just until the fresh tomatoes are bursting. 

Meanwhile cook the rice according to package directions. After 20 minutes total remove the chicken and tomato mixture from heat and try it to ensure the canned taste as well as the taste of raw spices has been cooked out. Serve over basmati rice and top with a splodge of plain yogurt.