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Paprika chicken
Paprika chicken
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Vibrant and flavorful dish with mild heat, perfect for all ages.
Ingredients:
  • 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 10.00 gm sweet paprika
  • 2 tsp fennel seeds
  • 4 medium tomatoes, chopped
  • 435ml (1 3/4 cups) chicken style liquid stock (see note)
  • 90g (1/3 cup) Light Sour Cream
  • 62.50 ml chopped fresh continental parsley
  • Salt, to season
Instructions:
  • Season the chicken with salt and pepper. In a large heavy-based saucepan over medium heat, heat the oil. Cook the chicken in two batches for 3-4 minutes on each side until golden. Place on a paper towel-lined tray and repeat with the rest of the chicken.
  • 1. Sauté the onion and garlic in the pan until golden brown, about 2-3 minutes. 2. Mix in the paprika and fennel seeds and cook for an additional minute. 3. Stir in the tomato and stock, then add the chicken. 4. Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes. 5. Uncover and simmer for an additional 25 minutes before removing from heat.
  • Incorporate sour cream until well combined. Garnish with a sprinkle of fresh parsley.

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