Paprika chicken

Recipe from: 5/1/2006 12:00:00 AM
chicken

Ingredients 15
Servings 6
Time 30

Ingredients

  • 30
    ml
    oil for shallow-frying
  • 1
    onion, chopped
  • 1
    celery stalk, chopped
  • 1
    leek, chopped
  • 1
    red pepper, seeded and chopped
  • 2
    garlic cloves, finely chopped
  • 15
    ml
    paprika
  • 2.50
    small red chilli, seeded and finely chopped
  • 15
    ml
    tomato paste
  • 500
    ml
    water
  • 5
    ml
    salt to taste
  • 1.50
    kg
    whole chicken
  • 30
    ml
    sour cream
  • 15
    ml
    cake flour
  • 30
    ml
    white wine vinegar to taste
 

Method

40
 
Use a heavy-based casserole or sauce-pan with a lid.
Heat the oil and fry the onion, celery, leek, pepper and garlic until the vegetables just begin to brown.
Remove from the stove and stir in the paprika. Return to the stove and add the chilli and tomato paste.
Add the water and salt, bring to the boil and add the chicken. Cover with a tight-fitting lid, reduce the heat and simmer for 40 minutes.
Remove the chicken from the liquid and set aside. Mix the sour cream and flour with a fork until well blended, then beat the mixture into the liquid in the casserole or saucepan.
Bring to the boil once more and simmer until the liquid begins to thicken. Blitz the sauce in a food processor until smooth and add a few drops of vinegar to taste.
Serve the chicken with the paprika sauce on white rice and a cucumber sambal on the side.
 

Read more on: poultry  |  shallow-fry
 

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