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Posts Tagged ‘paprika chicken’

When we were younger, Irene and I used to spend alot of time at our friend Maggie’s house.  Her mum made the most amazing Paprika Chicken dish, and even back then (when I was a sulky teenager, with no interest in cooking), I knew I would want to recreate it myself one day. 

It’s been so long since I last had Maggie’s mum’s Chicken Paprika; I can hardly remember what it tasted like, but I do remember how amazing I thought it was.  So, after extensive research on the many “chicken paprika” dishes that google provides, I settled on a recipe from a contestant of the TV Show Come Dine With Me.  The recipe can be found here

I’ve made a few changes here and there.  I cooked mines on the hob, as opposed to the oven, and I served mines with cajun spiced sweet potato chips & sour cream, instead of pitta bread & rice (oh, and despite the presence in the photo, I didn’t use mustard!).

Ingredients (Serves 3-4)

3-4 x chicken breasts (I used 3 to feed 3, but theres plenty extra sauce for a 4th)

1 x red bell pepper, chopped

2 x onions, diced

2 tbsp x sweet paprika

2 tbsp x smoked paprika

6 x bay leaves

4 x cloves garlic, minced

250g x closed cup mushrooms, sliced

1 x tin tomatoes

300ml x boiled water with 1 chicken stock cube dissolved

4 x tbsp chicken seasoning

90g x plain flour

1 x tub sour cream dip (I used this one mmmm)

First I mixed the flour, chicken seasoning, salt & pepper into a bowl. 

I then coated each chicken breast in the mixture and browned it in the frying pan, with a little olive oil, for 5 mins or so. 

Once the chicken breasts were sealed, I put them in my mammoth pot, to wait patiently for the rest of the ingredients.

Next up, I fried the onions & mushrooms for 5-10 mins, then added the garlic and red pepper.

After frying for another few mins, I popped them into the pot with the chicken.

I added the tomatoes, stock, bay leaves and paprika to the pan, seasoned with salt & pepper, then gave it all a good stir.

I brought to the boil, then simmered for 45mins, letting the sauce reduce into a nice, thick consistency.

I served this with my sweet potato wedges and some sour cream dip (put on the table for anyone that wanted some).

This was sooooo good, the flavours are incredible.

As I said above, I only used 3 chicken breasts.  So I did what I always do with the remaining sauce…  froze it, then used as a pasta sauce!  Much better than any of the jar sauces, in my opinion!

Enjoy 🙂

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