Paprika chicken is a longtime favourite in our home. It's a tasty, quick, warm meal when you don't have a ton of ingredients on hand. This recipe is based on a dish I saw on Food TV ages ago.
Just today I made the mistake of putting in chili powder instead of paprika - and it was yummy - so now thanks to this happy mistake it's also our chili chicken recipe.
3 Tbsp olive oil
1 large onion, chopped
1-6 cloves of garlic, minced (depending on how garlicy you want it)
2 Tbsp paprika or chili powder
1 28oz/800ml tin of chopped tomato
4 chicken breasts, thighs or legs, skin on and bone in
1/2 cup broth or water
1 1/2 tsp flour
2-3 Tbsp yogurt, sour cream or creme fraiche
Handful of fresh parsley, chopped
Salt and pepper
In large frying pan with lid, saute onion in oil at medium heat until tender. Add garlic and saute a minute or two. Add paprika/chili powder and stir for one minute. Add tomato and broth/water and bring to a simmer. Add chicken, meat side down, and return to simmer. The meat should be fully submerged in the sauce. Cover and cook for 10 mins. Remove cover, and cook for another 5-10 minutes, until the chicken is fully cooked.
Remove chicken from sauce and take off the skins (they are not nice to eat when boiled, but cooking the chicken with skin on keeps the meat moist).
Mix flour and water in a small bowl, then add to the tomato sauce. Cook for a few minutes, until sauce thickens. Season to taste with salt and pepper. Remove from heat. Add the yogurt/sour cream/creme fraiche and stir.
Return chicken to sauce to warm it up a bit. Serve over rice or pasta with an extra dollop of yogurt/sour cream/creme fraiche, and fresh chopped parsley.
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