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Paprika Chicken
By Andy | November 26, 2008
Paprika Chicken
Serves 4
Prep time : 5 minutes
Cooking time : 60 minutes
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Ingredients
8 chicken thigh fillets, skin on.
2 small brown onions, diced.
2 small red capsicums, deseeded and large diced.
2 tablespoons paprika,
1 teaspoon ground ginger.
1 teaspoon ground nutmeg.
1 tablespoon dried basil.
1 1/2 cups chicken stock.
1 cup white wine
2 tablespoons Worcesterhsire sauce.
1/4 cup natural yoghurt.
1 tablespoon olive oil.
30 grams butter.
Method
Melt butter into the oil in a heavy based pan over medium heat.
Add the chicken, skin side down and cook until browned, 3-4 minutes.
Cook chicken on other side for a further 3-4 minutes. Remove to plate.
Add the onion and capsicums and cook until softened, 4-5 minutes.
Add the paprika, ginger, nutmeg, basil, stock, wine and sauce.
Bring to the boil then reduce to a gentle simmer.
Return chicken to the pot and cook covered for 30 minutes.
Remove lid and cook for a further 10-15 minutes, or until sauce had become thickened.
Remove from heat, stir in yoghurt and allow to stand 5 minutes before serving.
Serving
Delicious with rice and steamed green beans.
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Topics: Chicken & Other Poultry | No Comments »
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