Paprika chicken with soured cream and noodles

Courtesy of: LoSalt

Rating:

Servings: 4

Prep: 10 min.

Cook: 30 min.

Total Time: 40 min.

Description

Just when you thought you’ve tried every chicken recipe, here comes a kicking new chicken dish. Balance the spice of paprika with a dollop of sour cream.

Ingredients

3 tablespoons olive oil
8 boneless skinless chicken breasts, cubed
1 large onion, finely sliced
2 red peppers, halved seeded and roughly chopped
2 garlic cloves, crushed
3 tablespoons tomato purèe
4 heaped teaspoons paprika
1 tablespoon red wine vinegar or sherry
1.5 cups of tomato juice or chicken stock
buttered ribbon pasta or noodles
4 tablespoons soured cream and chopped chives, to serve
LoSalt and freshly ground black pepper

Directions

Heat 1 tablespoon olive oil in a saute or deep frying pan over a medium heat.
Season the chicken and add to the pan.
Fry for about 4 minutes until browned all over.
Lift out of the frying pan and set aside.
Heat the remaining oil in the pan and fry the onion and peppers for about 3 minutes, until it is just softened, then add the garlic and cook for a further minute.
Now add the tomato puree to the pan, and cook for 1 minute, Stir in the paprika, vinegar and tomato juice or stock.
Bring to the boil and boil for 2 minutes.
Return the chicken to the pan, cover and simmer for 10 minutes.
Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the chicken cooked through.
Taste and check the seasoning and serve in bowls with buttered noodles, a dollop of soured cream and a sprinkling of chives.