Chicken Paprika

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2 teaspoons vegetable or olive oil

22 ounces chicken breasts trimmed and cut into pieces

1 brown onion, thinly sliced

4 cloves of garlic crushed

2 tablespoons paprika

14 ounce can diced tomatoes

1 teaspoon of chicken stock

1/3 cup light sour cream or 1/3 cup of light yoghurt

1 tablespoon chopped dill

HEAT half the oil in a deep frying pan over moderately high heat. Add chicken, cook for 2 minutes each side or until browned. Transfer to a heatproof plate.

ADD remaining oil to pan.  Add onion, cook and stir for 3 minutes or until soft.  Add garlic and paprika, cook and stir for 30 seconds or until fragrant.  Add tomatoes, chicken stock and 1+ ½ cups boiling water, stir to combine.

RETURN chicken to pan and bring to the boil.  Reduce heat to low, simmer, uncovered for 10 minutes or until chicken is cooked.

STIR in sour cream or yoghurt until combined.  Stir in dill.

MEANWHILE roast potatoes, sweet potato and pumpkin (enough for four people) in oven baking dish, lightly add oil onto vegetables and bake in oven, turning several times, for at least an hour or until vegetables are crispy.


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1/2 cup plain flour

1.5 kg (3 ½ pounds) beef chuck steak, trimmed, cut into small pieces

1/3 cup olive oil

100 g thinly sliced bacon, rind discarded

1 large brown onion, finely chopped

2 carrots peeled and diced

2 garlic cloves, crushed

2 teaspoons of finely chopped fresh rosemary

1 cup of vegetable stock

1 cup of beef stock

410 g can tomatoes

4 potatoes, peeled, thinly sliced

Olive oil cooking spray

Extra 1 teaspoon fresh rosemary leaves

PREHEAT oven to 160 0 / 140 0 fan forced.

PLACE flour in a large snap lock bag. Add pepper and salt to flour.

Add beef.  Seal the bag and shake to coat evenly.

HEAT 1/3 cup of oil in a large fry pan over medium high heat.  Add beef and cook, stirring for 5 minutes, or until meat is browned all over.

TRANSFER meat to a 24cm or 4 litre capacity round heavy-based flameproof casserole dish.

MEANWHILE heat a small amount of oil in the fry pan, add bacon, onion, and carrot stirring occasionally, for about 5 minutes or until softened.  Add garlic, rosemary, and cook stirring for one minute, or until fragrant.  Add vegetable stock, beef stock, and tomatoes.  Bring to the boil then add this to your meat in the casserole dish.

BAKE for 3 hours, stirring occasionally.

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