Chicken Paprika Recipe


1 large chicken
250mls of chicken stock
250mls of sour cream
2 deseeded red peppers cut into strips
4 large ripe tomatoes or a tin of tomatoes
1 tablespoon of flour
1 tablespoon of sweet paprika
1 tablespoon of hot paprika
6 finely chopped cloves of garlic
1 large finely chopped onion
1 handful of flat-leaf chopped parsley
2 tablespoons of olive oil
1 large knob of butter

Chicken paprika recipe:

Joint the chicken and then rub it with some salt.

Put the oil and butter into a large frying pan and then once heated and melted add the chicken to brown. Then remove the chicken and set aside.

Put the onion and garlic into the frying pan and gently cook for about 5 minutes.

Add the paprika and the flour and stir on a gentle heat.

Add most of the stock and cook gently whilst stirring until a thick gravy paste forms.

Add the chicken pieces and the remaining chicken stock.

Add half of the chopped parsley and bring the pan to the boil. Add boiling water if the pan mixture goes dry.

Add the strips of red peppers and then simmer for 10 minutes.

Add the tomatoes and cook on a low heat for an hour.

Check that the chicken is cooked throughout.

Add the sour cream and the rest of the parsley.

Season if preferred and then serve.

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