December 19, 2011

Chicken Paprika

If you haven't seen/heard of the Hairy Bikers you are missing out. Love em. Two northern lads who love their motorbikes as well as their cooking and baking. A great laugh - ever see them on Saturday's kitchen - I fell off the couch laughing at one of their omelette  challenges! Anyway...

I came across Chicken Paprika from them - a hungarian dish which I tweaked to my own taste. A lovely comforting dish for a cool night. I love to serve in a hollowed out loaf of bread (similar to a bunny chow in South Africa - except it's not a curry but you get the hint.. if you had one that is) mmmm...

Ingredients (this serves 2 plus leftovers for lunch)
2 chicken breasts (skin on makes nicer but off is better for you they say!) plus 2 chicken thighs
2 tbsp olive oil
1 tbsp butter
1 large onion chopped
2-3 cloves garlic sliced
1 large red pepper chopped
1 tin chopped tomatos
250ml chicken stock
corriander(cilantro) but if you are one not keen on it - original recipe calls for flat leaf parsley
creme freche (or sour cream)
1-2tbsp of each hot paprika, sweet paprika, 1 tspchilli powder (if you want)
1 tbsp flour

Place olive oil in pan on med heat to warm. Season chicken with salt and then to pan. Slowly allow to brown all over and then add the butter (don't let it burn). 2-3minutes or until nice and tasty looking. Remove chicken pieces and set aside - you are going to add these back in so don't worry too much that the are not yet cooked.

To the same pan on a low heat, add the onion and garlic to slowly sweat (about 5min). You want them nice and soft. Add both sweet & hot paprikas, chilli powder if using and flour. Stir to combine still on the low heat - you want to ensure the flour is cooked through to remove the pasty flour taste but be careful not to burn.

Slowly add the stock bit by bit to allow the sauce to stay quite thick. If you add all at once it takes longer to thicken up and you then might be tempted to add more flour which in turn will make it taste floury.... you don't want that. Add the chicken pieces back to the pan with the stock  (if you need to add more stock or if you have no stock left a bit more water - do so now if it looks too dry) I like to get the chicken almost covered  but that is as I love the sauce so very much.

Add about 2tbsp of the chopped coriander (or parsley if using) and bring to boil. Add the red pepper and tomatoes and reduce heat and let simmer for an hour (you can serve nearly straight away if you want it quick (just make sure chicken is completely cooked through) but the flavours just get better with time so if you have it... use it - just be careful that the chicken doesn't dry out.

Remove from heat, remove chicken pieces and stir in creme freche or sour cream to suit your tastebuds (I sometimes cover the chicken with some of the sauce before adding the cream and then to the other part of sauce add the cream to give it the best of spicy and cool).

Top with more coriander or parsley

Serve with or in bread or with rice or with fresh baby/garden potatoes. Yum

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