Chicken Paprika
Ingredients
- 4 Chicken breasts or 8 boneless
- chicken thighs, or mix of both
- Tomato & Herb marinade (optional)
- Olive Oil
- 1 medium onion, diced
- 1 tbsp. paprika
- 1 packet (250 gr./9oz.) small button
- mushrooms
- 3 x beefy tomatoes, skinned and
- chopped
- 1 flat tbsp. tomato purée
- 1 tbsp. Joan's mixed dried herbs
- 1 small glass white wine
- (optional)
- 1 tsp. vegetable stock powder
- Water
- ½ yellow pepper, diced
- ½ green pepper, diced
- Salt
- Freshly ground black pepper
- Freshly chopped parsley
- Preheat oven to 170°C
Method
Method 1: If using whole chicken breasts, flatten out slightly. If you like, they may be marinated in a tomato & herb, or similar marinade, for several hours or overnight.
Place the chicken on kitchen towel and pat dry. Lightly oil a ridged pan and fry chicken for about 3 minutes on each side until lightly browned. Place in a casserole dish and pour over sauce.
Method 2: If using chicken thighs, these can be added raw and without browning.
Fry the onion in a couple of tablespoons of olive oil until softened. Stir in paprika and mix in well. Add mushrooms stir round and simmer with pan lid on for about 3 minutes.
Add chopped tomatoes, stock powder, tomato purée, herbs, wine (optional) and enough water to keep the sauce thick but juicy. Add seasoning and simmer for 5-10 minutes to incorporate all the flavours. Stir in the chopped peppers halfway through simmering.
Place chicken breasts and/or chicken thighs in a casserole dish and pour over the paprika sauce. Place in oven and let it bake slowly for about 1 hr. at 170°C. Sprinkle over freshly chopped parsley just before serving.
Serve with plain rice or tomato-flavoured rice and deep-fried small potato chunks.
N.B. For a thicker sauce, add 2 tbsp. flour after the frying, to soak up the oil, then add the tomatoes etc.
