Summary

Ingredients

• 4 chicken legs
• salt and pepper
• 2 tablespoon flour
• 2 tablespoons oil
• 2 onion (s), diced
• 1 red pepper (s)
• 1 bell pepper (s), green
• 1 tablespoon margarine
• 2 tablespoon paprika powder
• 1 tablespoon tomato paste
• 0.5 ½ cup vegetable broth
• 0.5 ½ cup yogurt

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Instructions

1. Season the 4 chicken legs with salt and pepper on all sides.
2. Coat the chicken legs with the flour.
3. Heat 2 tablespoons oil in a large pan over medium-high heat.
4. Fry the chicken legs for 5 minutes per side until golden brown. Transfer to a plate.
5. In the same pan, sauté the diced onions over medium heat for 2-3 minutes until soft.
6. Cut the red pepper and green bell pepper into cubes and add to the pan. Sauté for 2 minutes.
7. Stir in the paprika powder and tomato paste, cooking for 1 minute.
8. Return the chicken legs to the pan and pour in the vegetable broth.
9. Cover and simmer on low heat for 15-20 minutes until the chicken reaches 74°C (165°F) internally.
10. Stir in the yogurt and 1 tablespoon margarine. Simmer uncovered for 1-2 minutes until heated through.
11. Serve over rice.