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Chicken Paprika

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This is another very easy recipe. Surprisingly delicious.


chicken paprika  


Serves 4

  • 4 chicken legs (thighs and drumsticks)
  • 1 heaped tablespoon of paprika
  • 2 medium onions, chopped
  • 1 dessertspoon plain flour
  • 2 pinches of cayenne pepper
  • 450g ripe tomatoes, skinned and chopped
  • 150ml chicken stock
  • 2 long sweet red peppers, seeded and chopped into small strips
  • 500ml of soured cream
  • salt and freshly milled black pepper
Method
  1. Pre-heat the oven at 170C (gas mark 3).
  2. Heat 2 tablespoons of flavorless oil in a frying pan and gently fry the chicken until golden. Transfer the chicken to a casserole dish once done, and season with salt and pepper.
  3. Fry the onion in the oil and chicken juices left in the pan. Do this for about 10 minutes until they are soft and transparent. Whilst the onions are frying skin the tomatoes. This is easy to do. If you pour boiling water over them, the skins should slide right off. Then chop them.
  4. Now stir the flour, cayenne pepper and paprika into the onions. Next stir in the chopped tomatoes and then add the stock and bring everything up to a simmering point.
  5. Then simply add the mixture to the chicken legs and place in the oven for 45 minutes.
  6. Take the dish out of the oven, add the chopped pepper and place back in the oven for a further 15 minutes.
  7. Lastly and the sour cream, mix right in and cook for a further 15 minutes. Serve with fluffy basmati rice or mashed potato.


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