Chicken Paprikash with Bell Peppers

Tonight's dinner was Chicken Paprikash with Bell Peppers.

Ingredients:

• 1 can low-sodium chicken stock or broth (14 ounces)
• 1 (.25 ounce) packet powdered gelatin (about 2 1/2 teaspoons)
• 1 pound chicken breasts
• 1/2 teaspoon each Kosher salt and ground black pepper
• 2 tablespoon vegetable oil (divided)
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)
• 1 red bell pepper, thinly sliced 
• 1/4 cup (1 ounce) high quality Hungarian sweet paprika 
• 1 bay leaf
• 1/2 cup non-fat Greek yogurt
• 1/2 teaspoon Asian fish sauce (I used soy sauce instead)
• 1 teaspoon juice from 1 lemon (I had a lime, so I used that)
• optional - minced fresh parsley leaves or dill (I used 1/8 teaspoon dry dill weed and 1/4 teaspoon dried parsley)
• 8 ounces of pasta (I used rotini)

Instructions:

1. Pour chicken stock into a small bowl and sprinkle gelatin over the top. Set aside to soften.
2. Heat 1 Tablespoon vegetable oil in a Dutch oven over medium-high heat until lightly smoking.
3. Sprinkle chicken breasts with salt and pepper. Place chicken in pan, and cook without moving about 2 minutes per side.  Remove chicken, and let rest on a plate.
4. Add the other tablespoon of oil, and the onions and bell peppers to the pan. Sprinkle to taste with salt and pepper.
5. Cook until the onions are tender, stirring frequently, about 5 minutes. 
6. Add paprika, stirring for another 1 minute.
7. Add stock/gelatin mixture, and stir up anything stuck to the bottom of the pan. 
8. Add bay leaf. 
9. Start pasta cooking.
10. Cut chicken into 1/4 wide slices. Nestle chicken pieces into the sauce. 
11. Reduce heat to lowest setting, cover pan, and cook until chicken is tender and cooked through, about 10 minutes.
12. Stir yogurt, corn starch, and all remaining ingredients together in a small bowl. 
13. Place small amounts of the sauce from the Dutch oven into the yogurt mix, and stir in to temper the mix. 
14. Look for and remove the bay leaf.
15. Repeat adding more sauce into the yogurt mix a couple of times, then stir yogurt mix into the sauce in the Dutch oven.
16. Season to taste with salt and more paprika if desired. 
17. Drain the pasta, and toss with the sauce in the Dutch oven.
    

Carole's Notes:

We liked this! It should serve about 4 with a salad. (We had a Greek salad, and will have leftovers in a day or two.)

The recipe is lightly adapted from http://www.seriouseats.com/recipes/2015/11/best-chicken-paprikash-recipe.html