Chicken stew with yogurt

Name: Chicken stew with yogurt
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: Chicken breast 1.8 lbs; Broth 1.3 cups; Red onions ½; Rosemary to chop 1 sprig; Sage to chop 2 leaves; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Greek yogurt ¾ cup; Red onions ½; Fresh chili pepper 1; Fine salt to taste; Black pepper to taste; Garlic (optional) 1 clove; Potatoes 1.1 lbs; Parsley to chop to taste; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Black pepper to taste

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475

Calories per serving

Gluten Free

Energy Kcal 475
Carbohydrates g 23.9
of which sugars g 4.1
Protein g 52.6
Fats g 18.7
of which saturated fat g 4.91
Fiber g 3.1
Cholesterol mg 125
Sodium mg 1341

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 4
Cost: Low
Note plus 2 hours of marination

PRESENTATION

So, get ready for this chicken stew with yogurt that comes straight from Greece. It's got this fresh twist, which is great, and will totally shake up your usual dinner flavors. The big star here? That thick, creamy Greek yogurt. It just soaks into the chicken and adds a tangy twist you don't get from your everyday tomato or wine sauce. And you know what? When you mix it with fresh chili and red onions, it delivers a fantastic kick with a little sweetness from the onions. This yogurt-marinated chicken is pretty simple but really really packs a punch. It’s a great blend of ingredients that shows off the Greek love for straightforward but delicious food. Super tender, rich, but not heavy—perfect for any season.

Thing is, what sets this creamy chicken stew apart is pairing it with crispy potatoes tossed in parsley. Classic Mediterranean touch, for sure. And look, these potatoes—they're just right with their crispiness and burst of herb flavor. Seriously good. They're awesome for scooping up that leftover sauce, which makes the whole dish feel hearty without being too much. So, if you’re into healthy chicken stew options, you'll love how the Greek yogurt keeps it light yet moist and rich. It's not your everyday one-pot chicken meal. Plus, the bits of chili and red onion keep things lively and fun.

For anyone looking to switch up the usual dinner game, this Mediterranean chicken and yogurt recipe is a bright, fun way to do it. You know, perfect for surprising guests with something easy and original—totally golden on the table. Whether it’s a family dinner or a casual hangout, this stew will definitely add something special to your culinary collection. Enjoy the mix of flavors and textures that really celebrate the heart of Greek cooking. Pretty much a win-win.

INGREDIENTS

475

Calories per serving

Ingredients for the stew: Chicken breast 1.8 lbs (800 g); Broth 1.3 cups (300 ml); Red onions ½; Rosemary 1 sprig - to chop; Sage 2 leaves - to chop; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

For the marinade: Greek yogurt ¾ cup (200 g); Red onions ½; Fresh chili pepper 1; Fine salt to taste; Black pepper to taste; Garlic 1 clove - (optional)

For the parsley potatoes: Potatoes 1.1 lbs (500 g); Parsley to taste - to chop; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Chicken stew with yogurt

To prepare the chicken stew with yogurt, start by cutting the chicken breast into pieces about 3/4 inch thick 1. Then prepare the marinade: slice the chili pepper and remove the seeds 2, finely slice the onion 3

then in a baking dish, place 1 garlic clove, half of the chopped red onion, the chili pepper, and the Greek yogurt 4. Mix with a fork to blend the flavors well 5. Add the chicken pieces to the sauce 6, add salt,

pepper 7, and cover the dish with plastic wrap 8. Let the meat rest in the refrigerator for at least a couple of hours. After the chicken resting time, in a large pan, sauté half of the chopped onion with the aromatic herbs (rosemary, sage), also chopped 9;

add the chicken along with its marinade sauce (10-11), sauté for 10 minutes, then season the preparation with grated nutmeg 12, and season with pepper and salt to taste,

cover the chicken with broth 13 and let it cook over low heat for 1 hour, covering the pot with a lid. Meanwhile, prepare the parsley potatoes to serve as a side dish: peel and wash the potatoes, cut them into pieces 14, and blanch them in salted boiling water for 5 minutes. Drain them 15

and sauté them in a pan 16 for another 5 minutes until they become crispy and golden 17. Now prepare the parsley sauce that will be used to flavor the potatoes: In a small mixer, place the parsley with the oil 18

Blend the mixture for a few moments 19, just enough time to emulsify the mixture, adjust the sauce with salt and pepper. If you don't have a mixer, you can chop the parsley with a knife and then emulsify with the oil using a whisk. In the meantime, the chicken stew with yogurt will be ready 20 serve it hot with the potatoes seasoned with parsley sauce 21.

Storage

It is advisable to consume the chicken stew with yogurt as soon as it's ready; if there's any leftover, you can store it in the refrigerator in an airtight container for no more than one day.