Michael and Rachel's

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Chicken Paprikash

Updated: 25 Apr 2015

Ingredients

  • Garlic oil
  • 2 chicken breasts
  • 1 red pepper
  • Salt, pepper
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp smoked paprika
  • 3 tbsp flour
  • 400ml chicken stock
  • 1 tin chopped tomatoes
  • 1 tin chickpeas (Napolena)
  • 1/2 cup sour cream approx. 3 tbsp

  • Flat leaf parsley

  • White rice

Method

  1. Heat the garlic oil in a large saute pan.
  2. Slice the chicken in fine strips. Season with salt and pepper and add to the saute pan.
  3. Slice the onion and red pepper in long strips. Finely chop the garlic. Once the chicken is sealed (white all over) add the veg. Saute everything for about 10 minutes on a medium heat until starting to look golden. Make the chicken stock.
  4. Add the flour and smoked paprika; stir well and cook for a minute. Pour in the chicken stock and stir well to ensure there are no lumps. Add the chopped tomatoes and chick peas; simmer for about 20 minutes. Start off covered but uncover if the gravy needs thickening up.
  5. After about 20 minutes, remove from the heat. Stir in the sour cream and fresh parsley and serve straight away on top of fresh white rice.

Makes two generous dinner portions and a 400ml lunch portion.