Paprika chicken

Ingredients 11
Servings 4


  • 30
  • 2
    onions, finely chopped
  • 15
  • 8
    chicken thighs
  • 4
    tomatoes, skinned and chopped
  • 1
    red pepper, chopped
  • 1
    chilli beef stock cube, dissolved in
  • 400
    hot water
  • 200
    sour cream
  • 25
  • cooked egg noodles, to serve


1. Heat butter in a large saucepan and sauté onions until soft. Add paprika and cook for 30 seconds. Add chicken, tomatoes, pepper and stock. Bring to the boil, then reduce heat. Cover and simmer for 35 minutes, stirring occasionally. 2. Remove lid and simmer for 15 minutes. Mix cream and flour together, then add 60 ml of the hot chicken sauce to the cream and whisk until smooth. Remove chicken pieces from the sauce and set aside. Gradually add cream mixture to the sauce, stirring constantly. Stir until sauce has thickened slightly and season to taste. 3. Return chicken to the sauce and heat through without letting the sauce boil. Serve with buttered noodles.

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