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Quick chicken paprikash
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy chicken served with cheesy potatoes for a delicious combo.
Ingredients:
  • 800g pkt Roast Potatoes Traditional
  • 600g chicken thigh fillets, cut into 3
  • 2 brown onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 20.00 ml plain flour
  • 10.00 gm smoked paprika
  • 255.00 gm chicken style liquid stock
  • 58.75 gm light sour cream
  • 40.00 ml snipped chives
  • Steamed green beans, to serve
  • 82.50 ml finely grated parmesan
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and place a large baking tray inside to heat up.
  • Spread the potatoes on a hot tray and roast them for 30-35 minutes until crispy. Then, gently smash them.
  • Heat oil in a large frying pan over medium-high heat. Season chicken and brown in 2 batches for 6 minutes. Set aside. Add onions and cook until golden. Stir in garlic, flour, and paprika and cook briefly. Add stock and combine well.
  • Add the chicken back to the pan along with any juices, then bring to a boil over medium-high heat. Reduce the heat and let it simmer for 8 minutes, or until the chicken is fully cooked and the sauce turns a rich red color. Mix in the sour cream, season to taste, and enjoy!
  • Add a generous amount of chives over the chicken and plate with a side of green beans and potatoes topped with cheese.

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