Paprika chicken

Ingredients

• 250g chicken
• 2 tbsp olive oil
• knob of butter
• 1 chopped onion
• 1 tbsp flour
• 2-3 cloves chopped garlic
• 2 tbsp paprika
• 1.5 tsp chilli
• salt/pepper
• mushrooms
• chunked carrots
• 250ml sour cream
• 2 chicken stock cubes

Method

• Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
• To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it.
• Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.
• Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.
• Stir in the tomatoes and simmer gently for about one hour.
• When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.