dinner high-proteingluten-free

Kefir Chicken Paprikash with Buckwheat

Name: Kefir Chicken Paprikash with Buckwheat
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Eastern European
Ingredients: 400g chicken thighs, skinless, bone-in; 120ml full-fat kefir; 1 medium white onion, finely diced; 1 medium red bell pepper, diced; 2 cloves garlic, minced; 2 tbsp sweet smoked paprika; ½ tsp hot paprika; 200ml chicken stock (low-sodium); 1 tsp olive oil; 160g dry whole buckwheat groats; to taste salt and black pepper; 1 tbsp fresh dill, to serve

The Hungarian classic, made lighter. Tender chicken thighs in a deep-red paprika kefir sauce, served over nutty buckwheat. Under 400 calories, 38g protein.

⏱ Prep: 10 min 🔥 Cook: 35 min 👤 2 servings

🔥 380 kcal per serving

38g

Protein

32g

Carbs

12g

Fat

Fibre

Ingredients

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

Method

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.

💡 Natali's tip: Add the kefir off the heat and stir constantly — it will not curdle. Return to the lowest possible heat to warm through.

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.