Chicken Recipes
Chicken paprikash
This creamy chicken dish is a great way cook chicken thighs and the paprika provides a gentle kick. If you don’t want to bother with the dumplings, serve with freshly boiled rice.
Ingredients
- 1 tbsp olive oil
- 8 chicken thighs, skin on and bone in
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 2 green peppers, deseeded and finely chopped
- 3 tbsp sweet smoked paprika
- 1 tsp hot paprika
- 1 tbsp plain flour
- 400g tin chopped tomatoes
- 400ml/14fl oz hot chicken stock
- 150ml/5fl oz soured cream
For the dumplings
- 230g/8oz self-raising flour
- 75g/2½oz suet
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh parsley
- 500ml/18fl oz chicken stock
- salt and freshly ground black pepper
Method
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Preheat the oven to 180C/160C Fan/Gas 4.
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Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside.
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Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through.
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Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough.
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Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes.
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When ready to serve, stir the soured cream into the chicken and serve with the dumplings.
Chicken paprikash