Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the bell pepper. Typically, just labeled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad, or used as a flavouring for meat rubs.
Paprika Chicken
Ingredients
2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
1 tablespoon sweet paprika (available in store at Well Seasoned)
2 teaspoons fennel seeds (available in store at Well Seasoned)
4 medium sized fresh tomatoes, chopped
1 3/4 cups chicken stock (available in store at Well Seasoned)
1/3 cup sour cream
1/4 cup chopped fresh parsley
Salt, to season
Instructions:
Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken. Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat. Stir in sour cream, sprinkle with parsley and serve with buttered noodles of potatoes.
