Name: Chicken paprika
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 large chicken pieces, such as marylands or breast on the bone; 2 tablespoon oil; 15 gram butter; 1 large onion, sliced; 3 clove garlic, finely chopped; 2 tablespoon sweet or hot paprika; 1 tablespoon flour; 1 1/4 cup (310ml) chicken stock; 2 red capsicum, cut into thick strips; 4 large tomatoes, cut into large dice; 1/4 cup chopped parsley; 1 cup (250ml) light sour cream

Ingredients

6 large chicken pieces, such as marylands or breast on the bone

2 tablespoon oil

15 gram butter

1 large onion, sliced

3 clove garlic, finely chopped

2 tablespoon sweet or hot paprika

1 tablespoon flour

1 1/4 cup (310ml) chicken stock

2 red capsicum, cut into thick strips

4 large tomatoes, cut into large dice

1/4 cup chopped parsley

1 cup (250ml) light sour cream

Method

1.Remove excess fat from chicken. Pat dry with paper towel and season with salt.

2.Heat oil and butter in a casserole pan on high. Brown chicken, in batches, 2-3 minutes each side. Remove from pan.

3.Reduce heat to medium; cook onion and garlic 5 minutes, stirring, until softened.

4.Add paprika and flour; stir until combined, making sure they don’t burn. Add stock; stir until simmering. Add chicken, capsicum and tomato with half of parsley; bring to the boil.

5.Reduce heat to low. Cover; simmer gently 30 minutes, until chicken is tender.

6.Stir in sour cream (or serve separately) and remaining parsley. Season and serve.

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Ingredients

Method

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