Paprika chicken with soured cream and noodles
Courtesy of: LoSalt
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.
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