Paprika chicken

Paprika chicken

Ingredients (serves 6):

  • 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
  • 1 tbs olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbs sweet paprika
  • 2 tsp fennel seeds
  • 4 medium tomatoes, chopped
  • 435ml (1¾ cups) chicken stock
  • 90g (1/3 cup) light sour cream
  • ¼ cup chopped fresh parsley



  1. Season the chicken with salt and pepper.
  2. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden.
  3. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
  4. Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden.
  5. Add the paprika and fennel seeds. Cook, stirring, for 1 minute.
  6. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes.
  7. Uncover and simmer for a further 25 minutes. Remove from heat.
  8. Stir in sour cream. Sprinkle with parsley.
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