Chicken Paprika
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1 min read

Chicken Paprika

Chicken Paprika

Ingredients

Method

  • 1 large chicken, jointed
  • Knob of butter
  • Salt
  • 2 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 2 tbsp paprika
  • 1 tbsp flour
  • 285ml chicken stock
  • 3 tbsp chopped parsley
  • 2 red peppers, deseeded and cut into strips
  • 4 large tomatoes, chopped
  • 250ml soured cream
  • Rub the chicken pieces all over with salt. Heat the butter in a large, heavy pan, and brown the chicken all over for a couple of minutes. Remove the meat from the pan and set aside.
  • Chuck in the garlic and onion, and allow to sweat for a few minutes. Add the paprika and flour, and stir continuously for a minute or so - it mustn’t burn! Add the stock and mix well, then return the chicken to the pan. Add half the parsley, all the red pepper, the tomatoes, and simmer for an hour.
2 hrs
6 servings
This recipe pairs perfectly with the Bodegas Carchelo 'Tapas Collection' Tempranillo 2018 from Rioja, Spain.

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