Paprika chicken

Cooking Meat Paprika chicken

This tasty main is bursting with colour and flavour, but its not too spicy for young tastebuds.

Lables: High protein Low carb Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
  2. Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.
  3. Stir in sour cream. Sprinkle with parsley.

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2 whole fresh chickens, each cut into 4 or 6 pieces
1 tbsp olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp sweet paprika
2 tsp fennel seeds
4 medium tomatoes, chopped
435ml Massel chicken style liquid stock
90g light sour cream
1/4 cup chopped fresh continental parsley
Salt, to season

Adv

Autors
Preparation time
40
Cooking time
1:15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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