Chicken Paprika Stew
Chicken Paprika Stew



  • 1 whole chicken, jointed
  • 2 tbsp olive oil
  • Knob of butter
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2 tbsp sweet paprika
  • 1 tbsp season flour
  • 285ml chicken stock
  • 3 tbsp chopped parsley
  • 2 sliced red peppers
  • 4 large tomatoes, chopped
  • 250ml sour cream, to serve
  • Rub the jointed chicken with salt. Heat the butter and oil in a pan and brown the chicken all over for a few mins. Remove the chicken from the pan and set aside. Toss the onions and garlic in the pan, sweat down for 5 mins then stir in the flour and paprika. Pour in the stock, return the chicken to the pan and add half the parsley.
  • Bring the mixture to a simmer and add the peppers, cooking for 10 mins. Stir in the tomatoes and cook gently for 1 hour. Remove the pan from the heat, then serve with more parsley and a dollop of sour cream.
2 hrs
6 serving

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