Paprika chicken

Recipes / Meat

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

Recipe «Paprika chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.