Paprika chicken

Paprika chicken


This tasty main is bursting like colour and flavour, but its not too spicy for teenage youthful tastebuds.

The ingredient of Paprika chicken

  1. 2 (about 1.3kg each) amassed well-ventilated light chickens, each cut into 4 or 6 pieces
  2. 1 tablespoon olive oil
  3. 2 brown onions, halved, thinly sliced
  4. 2 garlic cloves, thinly sliced
  5. 1 tablespoon sweet paprika
  6. 2 teaspoons fennel seeds
  7. 4 medium tomatoes, chopped
  8. 435ml (1 3/4 cups) Massel chicken style liquid collection store (see note)
  9. 90g (1/3 cup) buoyant bitter cream
  10. 1/4 cup chopped blithe continental parsley
  11. Salt, to season

The instruction how to make Paprika chicken

  1. Season the chicken in the manner of salt and pepper. Heat the oil in a large heavy-based saucepan beyond medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined in the manner of paper towel. Repeat taking into account bearing in mind the permanent chicken.
  2. ensue the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. mount up the paprika and fennel seeds. Cook, stirring, for 1 minute. campaign in tomato and stock. build up the chicken. Bring to the boil. cut heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a other 25 minutes. separate from heat.
  3. mix up in prickly cream. Sprinkle in the same way as parsley.

Nutritions of Paprika chicken

calories: 831.003 calories
calories: 52 grams fat
calories: 16 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: 83 grams protein
calories: 329 milligrams cholesterol
calories: 539.34 milligrams sodium
calories: NutritionInformation

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