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Comfy Chicken Paprika cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at different public functions perhaps. I am certain you will see lots of people who just like the Comfy Chicken Paprika dishes that you just make.
Alright, don’t linger, let’s practice this comfy chicken paprika menu with 13 materials which are surely easy to obtain, and we have to process them at the very least through 11 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients for Comfy Chicken Paprika:
- Get 1 kg - chicken thighs or mixed thighs and drumsticks with bones and skins
- Need 2 for onions, chopped
- Prepare 2 green or 1 each green and red peppers, deseeded and chopped or sliced, according to preference
- Need 3-4 tbs for sweet paprika
- Get 1 tsp - hot paprika
- Require 150 ml - chicken stock
- Require 150 ml for dry white wine
- Take 150 ml for soured cream
- Take for Sea salt & black pepper
- Make ready - Cayenne pepper
- Make ready 3 cloves of garlic, chopped
- Give 1 large knob butter
- Provide 1 tbs plain flour
Comfy Chicken Paprika steps:
- Gently dry the chicken pieces with kitchen paper and lightly sprinkle with sea salt and black pepper.
- Heat butter in casserole (or cooking pan).
- Fry the chicken pieces until golden brown. Then remove, lightly sprinkle with cayenne pepper and set aside.
- Deglaze the casserole /pan with a drop of wine if necessary and then add the onion to the casserole and fry gently for 2 minutes.
- Add the garlic, stir and continue to fry gently for a further few minutes, until the onions turn golden-brown. Only stir to prevent sticking.
- Stir in both types of paprika and the flour until all combined. Don’t take too long or the paprika will become bitter-tasting. 10-15 seconds to add both is the aim.
- Add the stock and the wine, stirring well. Add a little more stock or wine if the mixture appears “dry” but don’t drown it.
- Add the peppers and immediately return the chicken to the casserole. Stir well and bring to the boil.
- Cover the casserole and reduce the heat to a gentle simmer for 45 minutes or until the chicken is cooked, checking occasionally. If necessary add a little further liquid but only sufficient to avoid running dry.
- When casserole is ready, taste and, if necessary, add a little more seasoning. Then remove the casserole from the heat source and stir in the soured cream, not too much at once in order to avoid it separating.
- Serve piping hot with the carbs of your choice. You could add a few green vegetables but this is a pretty sufficient dish in itself.
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