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Chicken Paprika
By Andy | June 30, 2009
Chicken Paprika
Serves 4
Prep time : 15 minutes
Cooking time : 45 minutes
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Ingredients
1 tablespoon olive oil.
1 tablespoon butter.
8 chicken thigh fillets.
2 onions, chopped.
2 red capsicums, cut into 2cm pieces.
2 tablespoons paprika.
1 teaspoon ground ginger.
1 teaspoon ground nutmeg.
1 tablespoon dried basil.
1 1/3 cups chicken stock.
1 cup white wine.
2 tablespoons Worcestershire sauce.
1/4 cup plain yoghurt.
Steamed rice and green beans, to serve.
Method
Place a heavy based saucepan over high heat and add oil.
Once to temperature, add chicken, and cook for 3 to 4 minutes on each side. Chicken should be golden.
Remove to a plate, and keep in a warm place.
Add onion and capsicum to pan and cook for 4 to 5 minutes, until capsicum has softened.
Add paprika, ginger, nutmeg, basil, stock, white wine and Worcestershire sauce and stir to combine.
Return chicken and any juices to pan.
Bring to the boil.
Lower heat to medium and simmer, covered for 30 minutes.
Remove cover, and simmer for a further 10 minutes. Sauce should thicken.
Stir in yoghurt, and cook without boiling, until heated through.
Serving
Serve with steamed rice and green beans.
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Topics: Chicken & Other Poultry | No Comments »
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