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  • Serves 6
  • 15 mins prep
  • 45 mins cook

Chicken paprika

Chicken paprika

Chicken paprika, chicken recipe, brought to you by Australian Table

Ingredients

Chicken paprika

  • 6 large chicken pieces, such as marylands or breast on the bone
  • 2 tbsp oil
  • 15 g butter
  • 1 large onion, sliced
  • 3 cloves garlic, finely chopped
  • 2 tbsp sweet or hot paprika
  • 1 tbsp flour
  • 1 1/4 cups (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

Steps

Chicken paprika

  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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