Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
4 chicken thighs
1 1/3 tablespoons smoked paprika, divided
2 teaspoons salt, divided
1/2 tablespoon butter
2 teaspoon olive oil
1 medium onion, roughly chopped
1/4 cup chicken broth
2 cups chopped tomatoes
1/2 teaspoon Chipotle powder or more if you like it hot
500gr dried black eyed peas soak in water over night then boiled .
1/3 cup Greek yogurt
Drain peas that have been soaking over night, rince well and boil till cooked. Drain and set aside
Season chicken all over with 1 tablespoon paprika and 1 teaspoon salt.
Melt 1/2 tablespoon butter and oil in a large pan over medium high heat.
Add chicken and cook, flipping once, until golden brown, 10 to 12 minutes. Transfer to a plate
Add onion and remaining 1/2 tablespoon paprika. Reduce heat to medium and cook until just tender, about 5 minutes.
Whisk in broth. Increase heat to medium high and boil until reduced by half, 3 to 4 minutes.
Whisk in tomatoes and 1/2 teaspoon salt and chipotle powder. Return chicken and its juices to pan.
Bring to boil, cover, reduce heat to medium-low and simmer until cooked through, about 20 minutes.
Remove chicken from pan and set aside. Whisk in yogurt to sauce and simmer gently uncovered 5 minutes.
Return chicken to pan to warm through and coat in the sauce.
Place 1 cup of cooked peas on a plate, add sauce over peas and then chicken
Serve and enjoy 🙂