Paprika chicken

YOU
6 servings Prep: 30 mins, Cooking: 40 mins
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Poultry

By Food24 November 03 2009
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Ingredients (15)

30.00 ml oil — for shallow frying
1.00 onion — chopped
1.00 celery stalks — chopped
1.00 leeks — chopped
1.00 red pepper — deseeded and chopped
2.00 garlic — cloves, finely chopped
15.00 ml paprika
2.50 red chilli — small, deseeded and finely chopped
15.00 ml tomato paste
500.00 ml water
5.00 ml salt — to taste
1.50 kg chicken — whole
30.00 ml sour cream
15.00 ml flour — cake
30.00 ml white wine vinegar
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Method:

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.



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