Kefir Chicken Paprikash with Buckwheat
The Hungarian classic, made lighter. Tender chicken thighs in a deep-red paprika kefir sauce, served over nutty buckwheat. Under 400 calories, 38g protein.
- chicken thighs, skinless, bone-in 400g
- full-fat kefir 120ml
- white onion, finely diced 1 medium
- red bell pepper, diced 1 medium
- garlic, minced 2 cloves
- sweet smoked paprika 2 tbsp
- hot paprika ½ tsp
- chicken stock (low-sodium) 200ml
- olive oil 1 tsp
- whole buckwheat groats 160g dry
- salt and black pepper to taste
- fresh dill, to serve 1 tbsp
- 1
Cook buckwheat: rinse, then simmer in 320ml water with a pinch of salt for 15–18 minutes until all water is absorbed. Cover and rest 5 minutes.
- 2
Heat olive oil in a wide pan over medium heat. Add onion and bell pepper. Cook 8 minutes, stirring occasionally, until soft and golden.
- 3
Push vegetables to the side. Add garlic, sweet paprika, and hot paprika. Cook in the oil for 60 seconds — this blooms the paprika and is the key flavour step.
- 4
Add chicken thighs and stock. Stir to coat chicken in the paprika base. Cover and simmer on low for 25–30 minutes until chicken is cooked through and sauce has reduced.
- 5
Remove from heat. Let cool 2 minutes. Stir in kefir slowly and steadily until sauce is creamy and smooth. Season with salt and pepper.
- 6
Serve over buckwheat. Garnish with fresh dill.
Chicken paprikash is the dish that made Hungary famous in Central European cooking. This version uses kefir instead of heavy sour cream, same creamy finish, same tang, one third of the calories.
The secret is the paprika bloom: adding the spice to hot fat before any liquid goes in. This releases fat-soluble flavour compounds that make the paprika taste ten times more intense. Do not skip it.
Frequently asked questions
How do I stop the kefir from curdling?
Take the pan off the heat, whisk a spoonful of the hot sauce into the kefir first, then stir it back in. Never boil after adding kefir.
Can I use chicken breast instead of thighs?
Yes, shorten the simmer so it doesn't dry out. Thighs stay juicier for the calories.
Which paprika matters here?
Sweet smoked paprika does the heavy lifting, with a pinch of hot. Use a fresh jar, stale paprika tastes of dust.
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