Paprika Chicken
1 Picture
Ingredients
- 1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
- salt
- 2 tbsp olive oil
- knob butter
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 tbsp flour
- 285ml/½pint chicken stock
- 3 tbsp chopped fresh flat leaf parsley
- 2 red peppers, de-seeded and cut into 1cm/0.5in strips
- 4 large ripe tomatoes, roughly chopped
- 250ml/8fl oz sour cream
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 70mins
Cost Budget Friendly
Preparation
Step 1
Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
Step 2
To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it.
Step 3
Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.
Step 4
Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.
Step 5
Stir in the tomatoes and simmer gently for about one hour.
Step 6
When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve with mashed potatoes.
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