Chicken Paprikash – serves four
Ingredients
1 tablespoon butter,
1 onion peeled and finely chopped
1 to 2 teaspoons paprika pepper
1 tablespoon flour
4 chicken portions, skinned
4 large tomatoes, quartered
150ml water
1 chicken stock cube
Pinch of sugar
Salt and freshly ground black pepper
150ml soured cream or natural yoghurt
Method
Melt the butter in a large frying pan, add onion and paprika and fry over gentle heat for five minutes, stirring occasionally. Push the onions to one side. Sprinkle the flour over the chicken, add to the pan and fry until browned on both sides. Add tomatoes and water and bring to the boil, add the stock cube and stir to dissolve. Add sugar, salt and pepper. Cover and cook over low heat for 20 minutes on each side, spooning the sauce over the chicken occasionally.
Remove the chicken from the pan, stir in the soured cream or yoghurt. Heat through gently, stirring constantly. Pour over the chicken. Serve with noodles or rice and seasonal green vegetables or a green salad.
*From 1 000 Recipe Book
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