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Janice Simpson’s chicken paprika
Ingredients
- 6 to 8 chicken portions
- 2 tsp salt
- Pinch of black pepper
- 1 tbsp margarine
- 1 tbsp oil
- 2 large onions, chopped
- 1 ½ cup chicken stock
- 1 ½ tsp garlic flakes (optional)
- 1 tbsp paprika
- 4 to 5 tomatoes, peeled and chopped
- 2 green peppers, sliced
- 1 tbsp cornflower
- ½ cup plain yoghurt
- ½ cup cream
Preparation
Step 1: Rub the chicken portions with pepper and 1 tsp of salt.
Step 2: Heat the oil and margarine in a large pot.
Step 3: Fry the onion until golden.
Step 4: Pour in the stock, garlic flakes, paprika and rest of the salt.
Step 5: Mix well.
Step 6: Add the chicken, tomatoes and green peppers.
Step 7: Cover and simmer over low heat for 50 minutes.
Step 8: Blend the cornflower with a little of the cream and stir into the pot.
Step 9: Increase heat a little, bring to a simmer and cook for 2 minutes.
Step 10: Stir in the remaining cream and plain yoghurt.
Step 11: Serve hot with cooked rice and green salad.
