Chicken Paprika
This hearty dish of Chicken Paprikash combines tender chicken pieces with a flavorful paprika-infused sauce, enriched with sour cream for a creamy finish. The aromatic blend of onions, garlic, and paprika creates a rich base, with the addition of tomatoes and red peppers adding depth and color to the dish. With a touch of fresh parsley to brighten the flavors, this recipe is perfect for a cozy meal that the whole family will enjoy.
— Constant Cookbook
Ingredients
- 1 large chickenchicken
- salt
- 2 tbsp olive oil
- knob butter
- 1 onion
- 2-3 cloves garlic
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 tbsp flour
- 285ml/½pint chicken stock
- 3 tbsp chopped fresh flatleaf parsley
- 2 red peppers
- 4 large ripe tomatoes, roughly chopped
- 250ml/8fl oz sour cream
Instructions
- Rub the chicken pieces with 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.
- To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it.
- Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour.
- 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.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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