Paprika Chicken

Author: Michelle Scott   Date Posted:7 September 2020 

Delicious crispy, juicy and tender chicken bursting with flavour and colour.



1 whole chicken cut into 6 pieces
1 tbsp olive oil
1 large brown onion sliced thinly
1-2 cloves of garlic
2 tsps ground Sweet Paprika
1 tsp Fennel seeds
2 medium tomatoes chopped
1 cup chicken stock
1/4 cup sour cream
salt and ground Black Pepper to taste



Season the chicken pieces with salt and pepper. Heat the oil in a large saucepan over medium heat. Cook the chicken for 3-4 minutes or until golden.Remove the chicken. Add onion and garlic to the saucepan and cook for 2-3 minutes or until golden. Add the sweet paprika and fennel seeds and cook for 1 minute while stirring continually. Stir in the chopped tomato and stock. Add the chicken pieces and bring to the boil. Reduce to low and simmer for 45 minutes. Uncover and simmer for a further 30 minutes. Remove from heat. Stir in the sour cream.

Garnish with parsley or chives if you prefer.

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