Roasted Paprika Chicken with Bell Peppers and Herbed Yogurt Sauce
Roasted Paprika Chicken is juicy, packed with flavor, and could not be easier. Simply coat the chicken with a paprika rub and throw it in the oven or on the grill. Herbed yogurt sauce takes less than 5 minutes to make and provides a delicious contrast of flavors and textures. Serve with roasted red bell peppers and arugula coated in a light vinaigrette, with a few smashed potatoes if you like.
Chicken Paprikash is one of my favorite dishes. It’s creamy, saucy, and packed with the flavor of smoked paprika. It will also take you about an hour and a half to make, and although I think it’s totally worth it, most of my weeknights just don’t allow for that much time in the kitchen. Know what I mean?
Enter Roasted (or grilled) Paprika Chicken with Herbed Yogurt Sauce. Also creamy, saucy, and packed with the flavor of smoked paprika but requiring a fraction of the time and effort. And, just look at that color…
The roasted bell peppers and greens are optional, but lovely components of this dish.
If you’re grilling your chicken, put the peppers on the hottest part of the grill to blacken their skin. If roasting your chicken, just pop them under the broiler. Either way, do this before you cook the chicken so that they have some time to cool. While the chicken cooks, simply peel off the peppers’ blackened skin, tear them into strips, and toss around in a 4-ingredient vinaigrette.
Smashed Potatoes and Paprika Chicken
Smashed Potatoes make a fantastic side dish to Paprika Chicken, because they add flavor and texture to the meal without competing with any of the dish’s strong flavors. Smashed potatoes are also super simple, but do take about 45 minutes total to cook. So, plan accordingly and get those started first.
If you’re making this as a part of Summer Meal Plan #3, you might want to cook a few extra pieces of chicken so you can use the meat to top Black Bean Tostadas. This is totally optional – the tostadas don’t need the chicken to be perfectly delicious. But the chicken does go nicely with the flavors of black beans, corn salsa, and enchilada cream.
Weekly Meal Plans that Include Paprika Chicken with Bell Peppers:Print
Paprika Chicken is delicious roasted or grilled.
For the peppers:
- 4 red bell peppers (or any color bell pepper)
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tsp honey
- 1 1/2 tsp salt
- 1 tsp ground black pepper
For the Paprika Chicken:
- 3–4 lbs chicken pieces, bone-in, skin-on (Use a whole cut-up chicken, or any combination of pieces. I prefer to use only chicken thighs because the people in my family are dark meat lovers.)
- 3 tbsp smoked paprika
- 2 tsp salt
- 1 1/2 tsp ground black pepper
- 1 tsp dark brown sugar
- dash of ground cayenne pepper (optional)
- 3 cups of arugula or other tender greens for serving (optional)
For the herbed yogurt sauce:
- 1 cup plain, unsweetened greek yogurt
- 3 tbsp freshly squeezed lemon juice
- 1 tsp minced garlic
- 1 tbsp fresh oregano, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Make the Peppers:
- Get your outdoor grill going, or preheat the oven’s broiler. If using the grill, place the bell peppers over the hottest area and cook on all sides until the skin is about 90% blackened. If using your oven, lay the peppers on a foil lined baking sheet and put under the broiler. Let cook until the skin is blackened, then rotate the peppers and repeat until the skin on every side of the peppers is blackened. Remove to a plate and let rest until cool enough to handle. Once cool, peel off the blackened skin, remove the seeds and tear into 2-inch pieces.
- In a medium size bowl add the olive oil, white wine vinegar, honey, salt and pepper. Stir to combine then add the strips of bell peppers. Toss to coat the peppers in the vinaigrette.
Make the chicken:
- If roasting chicken, heat the oven to 425 degrees. If grilling the chicken, prepare the grill.
- Lay the chicken out on paper towels and pat dry on all sides.
- In a large bowl, add the paprika, salt, pepper, brown sugar, and cayenne. Stir to mix. Add the chicken to the bowl and toss it around in the spices to coat the chicken completely.
- If roasting in the oven, put the chicken in a roasting pan and cook for 30-40 minutes, until cooked through. When pierced with a fork, the chicken’s juices should run clear.
- If cooking the chicken on the grill, place the chicken over a low-heat section, cover and let roast for 20 minutes. Turn the chicken over, cover and cook for another 15 minutes, until cooked through.
Make the Herbed Yogurt Sauce:
- Add all the ingredients to a bowl and stir to mix. Taste and add more salt, pepper, or lemon juice if desired. Chill the sauce until ready to serve.
- Add a pile of greens to each plate and top with a few slices of bell pepper and a drizzle of vinaigrette. Top with a pice or two of chicken. Serve with the yogurt sauce.