Paprika chicken

Name: Paprika chicken
Yield: 8 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 15.00 ml butter; 14.00 chicken thighs; 1.00 garlic cloves, finely chopped; 3.00 ml dried thyme; 2.00 onion finely chopped; 15.00 ml paprika; salt; 425.00 ml stock chicken; 15.00 ml flour cake; 250.00 ml sour cream

8 servings

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Poultry

By Food24 November 03 2009

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Ingredients (11)

30.00 ml	fresh chillies — 573
15.00 ml	butter
14.00	chicken — thighs
1.00	garlic — cloves, finely chopped
3.00 ml	dried thyme
2.00	onion — finely chopped
15.00 ml	paprika
	salt
425.00 ml	stock — chicken
15.00 ml	flour — cake
250.00 ml	sour cream

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Method:

Heat the olive oil and butter, and brown the chicken pieces on both sides. Remove from the pan and set aside. Stir-fry the garlic, thyme and onions in the remaining oil until tender and fragrant. Add the paprika and salt and stir-fry lightly. Gradually add the stock and bring to the boil. Add the chicken thighs, cover loosely and simmer for about 35-45 minutes over low heat. Blend the cake flour with a little sour cream to form a smooth paste and stir into the chicken. Add the remaining sour cream and simmer gently for 5 minutes. Serve with rice or noodles.
Serves 6-8.