Paprika chicken Ingredients

  • 2 whole chickens cut into 4 – 6 pieces
  • 1 tablespoon olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon sweet paprika
  • 2 teaspoons fennel seeds
  • 4 medium tomatoes, chopped
  • 435ml (1 3/4 cups) chicken stock (see note)
  • 90g (1/3 cup) light sour cream
  • 1/4 cup chopped fresh continental parsley

How to make Paprika chicken

  • Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat.
  • Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel.
  • Repeat with the remaining chicken.
  • Add the onion and garlic to the pan. Cook stirring for 2-3 minutes or until golden.
  • Add the paprika and fennel seeds. Cook stirring for 1 minute.
  • Stir in tomato and stock. Add the chicken. Bring to the boil.
  • Reduce heat to low. Cover and simmer for 50 minutes.
  • Uncover and simmer for a further 25 minutes. Remove from heat. Stir in sour cream.
  • Sprinkle with parsley