Directions:
- Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
- In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
- Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
- Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
- When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.01 Kcal (691 kJ) | ||
| Calories from fat | 100.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 51.92mg | 17% | |
| Sodium | 106.27mg | 4% | |
| Potassium | 358.44mg | 8% | |
| Total Carbs | 11.35g | 4% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 46.6mg | 78% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.4mg | 8% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 99.36 Kcal (416 kJ) | ||
| Calories from fat | 60.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 17% | |
|---|---|---|---|
| Cholesterol | 31.26mg | 17% | |
| Sodium | 63.99mg | 4% | |
| Potassium | 215.84mg | 8% | |
| Total Carbs | 6.84g | 4% | |
| Sugars | 2.26g | 15% | |
| Dietary Fiber | 1.41g | 9% | |
| Protein | 3.65g | 12% | |
| Vitamin C | 28mg | 78% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.8mg | 8% | |
| Calcium | 40.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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