Free Cooking Recipes

Paprika chicken uses, as the name implies, the subtle, milder dried red pepper — never to be confused or substituted for hotter members of the family like Cayenne or chilli (chili). Serve this warming dish with noodles or pasta shells.

SERVES 4
1 x 1.5 kg/31/2 lb oven-ready chicken
30 ml/2 tbsp vegetable oil
2 medium onions, peeled and thinly sliced
10 ml/2 tsp paprika
1/2 cup/125 ml/4 fl oz dry white wine
500 g/1 lb tomatoes, deseeded and chopped
(or 1 x 425 g/14 oz can tomatoes)
15 ml/1 tbsp tomato puree (paste)
2 whole canned pimentos (sweet red pepper),
roughly chopped
bouquet garni
salt
1/4 cup/60 m1/4 tbsp natural yogurt
15 ml/1 tbsp chopped parsley

Directions:

1. Joint the chicken into 8 pieces, and remove the skin where possible.
2. Heat the oil in a large pan and saute the chicken until browned. Remove and set aside. Add the onions to the pan and cook until softened.
3. Sprinkle in the paprika and cook for a further minute. Blend in the wine.
   Return the chicken pieces to the pan together with the tomatoes, purée (paste), pimentos (sweet red peppers), bouquet garni and salt to taste.
4. Cover and simmer for 45 minutes.
5. Transfer the chicken to a serving dish to keep warm. Rub the contents of the pan through a sieve. Return to rinsed pan and reheat. Season to taste.
6. Swirl in the yogurt and pour over the chicken pieces. Sprinkle with the chopped parsley. Serve immediately.