RECIPES
Chicken Paprika
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Metric Measurements 4-6 chicken joints, thighs or legs 110g plain flour salt and pepper to taste 3 ripe tomatoes 110g oil 110g butter 2 medium onions, chopped 110g paprika 250ml water or chicken stock 1 green capsicum 150ml sour cream |
Imperial Measurements 4-6 chicken joints, thighs or legs 1 tablespoon plain flour salt and pepper to taste 3 ripe tomatoes 1 tablespoon oil 1tablespoon butter 2 medium onions, chopped 1tablespoon paprika 1 cup water or chicken stock 1 green capsicum 1/4pt sour cream |
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Method Pat chicken joints with paper towel and roll in seasoned flour. Peel and quarter tomatoes. Heat oil and butter in large saucepan and fry onions until golden. Push to one side and fry chicken on all sides. Take pan off heat, add paprika, tomatoes, and stock, and more salt and pepper if necessary. Bring to simmer, cover with lid, and cook gently for 20 minutes. Remove seeds from capsicum and cut into strips, add to chicken and cook for further 20 minutes or until chicken is tender. Remove chicken to heated serving dish. Bring sauce to boil, adjust seasonings. Add sour cream and heat gently but do not allow to boil. Pour sauce over chicken and sprinkle with additional paprika. You can replace the sour cream with evaporated milk or 1 tablespoon butter and flour blended together. |
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