Chicken Paprikash
Published in Chicken
Good winter dish with savoury rice pudding (or even plain boiled rice) and a vegetable.
Ingredients:
- 2 tbl olive oil
- 1 garlic clove, crushed
- ¼ teasp caraway seeds
- 1 cup chicken stock
- 1 tbl thick tomato paste
- salt & freasly ground black pepper
- sour cream for serving (optional)
- 2 small onions (preferably red), wedged
- 1 tbl Hungarian paprika (sweet, not hot)
- 8 – 10 chicken portions
- 1 tbl red wine vinegar
- 1 – 2 tsp sugar
- 450 g cherry tomatoes (optional)
Preparation:
- Brown the chicken in the oil, adding salt and pepper lightly.
- Remove from the pan, and add the onion to the pan. Cook for about 5 minutes, stirring, then add garlic, paprika and caraway seeds and cook for another minute or so.
- Mix together the stock, tomato paste, sugar and vinegar and stir into the pan.
- When it starts to boil, return the chicken to the saucepan, add a little boiling water, cover,and simmer for about 25 minutes, or until the chicken is tender and the sauce has reduced.
- Check the seasoning, then stir in the tomatoes and cook for a further.5 minutes.
- Serve very hot with cream spooned into the centre of the dish.
Serves 4 – 6.
