Posts Tagged ‘paprika’

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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When I made the grande announcement that I was going to make couscous, I was met with confused stares, followed by… “what is couscous?”

I thought I was the only one ignorant to the ways of couscous, so the blank looks were fairly comforting.  Trying to answer their question, however, was a different matter.  So I did what I always do.  I Googled it.

According to Wikipedia: “Couscous is a grain dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.”

I simplified this explanation by saying “it’s a semolina thingy that you can use as an alternative to pasta or potatoes (got the last bit from the packet :P).  Just wait and taste it”.

It all started with a trip to Tesco to pick up some red lentils last week.  I saw the couscous next to it for 67p for 500g!!!  Most individual portions of 100g are the same price, if not more expensive!  So I figured I’d compete with the likes of Ainsley Harriott and do my own version 🙂

I’ve tasted couscous only once before, and that was ages ago.  So I was relying on my twinny to tell me if I’d made it correctly.  Heres what I did:

I chopped up:

250g closed cup mushrooms

1 red pepper

1 green pepper

1 onion

And I measured out 200g couscous (serves 4)

I put 1 veg stock cube into 250ml boiled water and kept aside till needed.

I fried the onion and mushrooms for around 5 mins, added the peppers, then fried for another 5 mins.

I then added the couscous, followed by the stock.  I added some crushed black pepper and a few tsps of sweet paprika at this point too.  I gave it a good stir then removed the pan from the heat.  The packet says to leave for 5 minutes, but I’d left it for half an hour (till my sis got here), then reheated it quickly.  I added about 50ml of water at this point, so it wasn’t too dry. 

I’d originally planned to add a smoked sausage to this and have it as a main dish.  But mum had made a “salad”, so I just put small amounts on our plates and there was plenty leftover for lunch the next day (the packet says you can’t freeze it though, only refrigerate then heat up in the microwave for a couple of minutes).

I used inverted commas to describe the salad, as I’ve yet to meet anyone else who puts waffles and piles of grated cheese on theirs.  But it was damn tasty, and the addition of the couscous made it very filling indeed!

Eat your heart out Ainsley (what a weird phrase).

What do you like to have couscous with?  I need more ideas, now that I have 300g lurking in my cupboard…


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I rarely have pork.  Not that i dislike it, I just always seem to get chicken and beef instead; a shame really, as it lessens the frequency of producing dishes as scrumptious as this 🙂 I shall have to remember to add it to my shopping list from now on!

I was also glad to use the slow cooker again, as I don’t use it as often as I would like.  The tenderness of the meat when slow cooking is just amazing.  Great for using cheaper cuts of meat too; I would never buy a more expensive cut of meat just to put in the slow cooker; what a waste!

I invented this dish to use up some sweet potatoes and chorizo that I had left over.  I had a bit extra sweet potato left, which I turned into potato cakes (which I’ll post about next time).  This dish has quite a kick to it, which was great when I came home from a blisteringly cold day at work.  Even though there is already sweet potato in this dish, I would serve it with some buttery mash (I would serve everything with buttery mash if I could!), or some chunky, crusty bread to soak up all the delicious gravy!

Serves 4

4 Pork Steaks, sliced into  bite sized chunks (or 600g diced pork)

3 Sweet potatoes, peeled and cubed

100g Chorizo, cubed

2 onions

3 cloves garlic

3 tbsp Paprika (or less/more depending on personal taste)

1 red chilli, deseeded and chopped

800ml Ham Stock (2 cubes I would say)

Olive Oil, for frying

Fry the chorizo and pork chunks in oil until browned, then add to the slow cooker.

Fry the onions, garlic, and chilli in the same frying pan.  Stir in the paprika, and cook for about 5-10 mins, until the onions have become translucent.  Add to the slow cooker.

Add the sweet potato chunks to the slow cooker (I sautéed them beforehand, but this isn’t necessary, I wouldn’t again)

Pour your stock into the slow cooker and give everything a good stir.

Cook on Low for 6-8 hours.

It tastes better the next day, and would freeze well, apart from the sweet potato (turned a bit mushy, but was still delicious!)

It’s a very tasty dish, certainly worth a try! 🙂

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