Paprika Chicken

Serves: 4

Time: 60 - 70 mins

Ingredients

• 8-10 chicken thighs bone in 

• 2 onions diced 

• 1 clove garlic crushed 

• 3 peppers diced (mix of red and green)

• 3 Tbs paprika (I used a mixed of smoked and regular)

• 1 x 400 tin chopped tomatoes 

• 400ml chicken stock 

• 1 tbs corn flour mixed with 1 tbs water 

• 4 tbs sour cream to serve 

• 1 bunch parsley chopped 

Method

1. Season the chicken with salt and pepper 

2. Heat a splash of olive oil in a large pan over a high heat 

3. Fry the chicken for a few minutes on each side until golden - remove from the pan 

4. Turn the heat to medium, add the onions, pepper and garlic, season and fry for around 5 minutes until soft scraping any bits form the bottom of the pan 

5. Add the paprika, stir well and cook out for a minute 

6. Add the tomatoes, stock cube and water 

7. Bring to a boil then add the chicken thighs back to the pan 

8. Reduce the heat, cover and simmer for 45-60 minutes until cooked 

9. Add the parsley and then stir in the corn flour mix to thicken the sauce 

10. Turn off the the heat and then stir in half of the the sour cream saving the rest to serve 

11. Serve with rice / potatoes or dumplings with a dollop or sour cream 

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