Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup of butter
- 1 chicken (1½ kgs) in pieces
- 1 onion, finely chopped
- ½ bell pepper, cored and seeded, finely chopped
- 1 clove garlic, crushed
- ½ cup of flour
- ½ cups of chicken broth
- salt and pepper to taste
- 1¼ cups of unsweetened plain yogurt
- Garnish: minced parsley
Directions
Melt the butter in a pan, add the chicken pieces, the onion, the bell pepper and the garlic.
Cook until chicken is lightly browned on all sides.
Sprinkle with the flour and cook, stirring for one minute.
Add the broth with salt and pepper to taste.
Bring to a boil and simmer for half an hour.
Add the yogurt, cover and continue cooking over at very low heat for half an hour.
Season to taste and serve garnished with parsley.
You can pair it with white rice and mashed potatoes.
Category:Chicken Recipes
Category:Yogurt Recipes
Category:Bell pepper Recipes