Ingredients
500 grams of chicken, cut, seasoned with salt
6 tbsp of oil for frying
One gloves of onion, chopped
6 tbsp of paprika powder
1 1/2 cup of any stock, I used the vegetable stock I have already made or you can also used one of those from knorr powder, just dissolve it with hot water
125 ml of sour cream, optional
Slightly fry the chicken, around 5 minutes. Take it out from the pot. Add the chopped onions to the same pan and oil where you fry the chicken. Sauté onion for 3 minutes in a medium heat, not burning it. Add the chicken, the stock and the paprika powder. Simmer until chicken tender. I love to use my pressure cooker for fast cooking. 20 minutes in pressure cooker and around 40 minutes to a regular pot. Take out the chicken from the pot leaving the sauce if you want to add the sour cream. Beat it. Put back the chicken and simmer for 1 minute then ready to serve. If you want to skip the sour cream, just add a little bit of flour or cornstarch to thicken the sauce a bit. Make sure to dissolve the cornstarch or flour with hot water before adding to the sauce.
This Paprika chicken is best served with spaetzle which I will be posting the recipe soon or an elbow pasta or simply rice.
Hope you like this recipe. It’s one of our favorite too.
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Happy eating.
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