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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