Paprika Chicken - photo courtesy of Delia.com
My friend Beverly just got back from Hungary and so we had to do something with the great Hungarian Paprika she bought. The region is known for goulash and Paprika Chicken, so we made the chicken. We loved this dish.My cameras on the blitz so this is a picture of Delia’s version.
Here forthwith the recipe:
Paprika Chicken – Adapted from Delia Smith
1 Chicken about 1 kg
2 medium onions chopped
½ yellow pepper
½ red pepper (recipe says 1 green pepper, but as I do not like them I did this)
1 tin Italian chopped tomatoes
¼ pint of chicken stock
1 Dessert spoon of flour
2 heaped tablespoons sweet paprika preferably Hungarian
1 5oz carton of crème fraiche
Oil for frying
Two pinches cayenne pepper
Salt and pepper for seasoning
Preheat oven to 160 Celsius.
Fry the chicken to brown on all sides. Remove to a casserole and use the remaining oil in the pan to fry the chopped onions till soft. Stir the flour, cayenne and paprika into the onions in the pan. Add the chopped tomatoes. Stir and add the stock. Bring to the boil and simmer for a few minutes. Pour over the chicken and bake for 45 min. Take out and add the sliced peppers and bake for a further 30 min. (it’s worth cooking longer as the chicken is really tender). Just before serving add the crème fraiche to create a marbled effect and sprinkle with some more paprika. Serve with rice or pasta.