Paprika Chicken With Rice |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Yum!! Kids love it, everyone loves it! I even take the remaining sauce and use it to mardinade beef kebabs... it is such a versatile dish! Enjoy with rice or potato and crusty bread. Ingredients:
1 kg diced skinless chicken breast |
500 g diced onions |
1 red pepper |
3 -4 tablespoons paprika |
2 tablespoons chicken stock |
2 -3 tablespoons flour |
3 -4 tablespoons olive oil |
2 -3 cups water |
Directions:
1. Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces.
2. Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper.
3. Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned.
4. Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic - mix well.! Careful not to burn the mixture.
5. Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side.
6. Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well.
7. Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water.
8. Reduce to a simmer, and cook for about 50 minutes to an hour.
9. Serve with rice or potato pieces! Enjoy!
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