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Paprika chicken

Ingredients

  • 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces.
  • 1 tablespoon olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon sweet paprika
  • 2 teaspoons fennel seeds
  • 4 medium tomatoes, chopped
  • 435ml (1 3/4 cups) chicken stock (see note)
  • 90g (1/3 cup) light sour cream
  • 1/4 cup chopped fresh continental parsley

Method

  • Step 1 - Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
  • Step 2 - Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.
  • Step 3 - Stir in sour cream. Sprinkle with parsley.

Recipe Ingredient

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