Recipe of Quick Comfy Chicken Paprika

Comfy Chicken Paprika.

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, comfy chicken paprika. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Comfy Chicken Paprika is one of the most popular of recent trending foods on earth. It's simple, it's fast, it tastes delicious. It's appreciated by millions every day. Comfy Chicken Paprika is something that I've loved my whole life. They're nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have comfy chicken paprika using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients Comfy Chicken Paprika:

1. Need 1 kg of chicken thighs or mixed thighs and drumsticks with bones and skins.
2. Need 2 - onions, chopped.
3. Give 2 green or 1 each green and red peppers, deseeded and chopped or sliced, according to preference.
4. Provide 3-4 tbs sweet paprika.
5. You need 1 tsp of hot paprika.
6. Provide 150 ml of chicken stock.
7. Require 150 ml of dry white wine.
8. Give 150 ml - soured cream.
9. Provide for Sea salt & black pepper.
10. Prepare Cayenne pepper.
11. Require 3 cloves for garlic, chopped.
12. Need 1 large knob butter.
13. Require 1 tbs of plain flour.

Comfy Chicken Paprika start cooking:

1. Gently dry the chicken pieces with kitchen paper and lightly sprinkle with sea salt and black pepper..
2. Heat butter in casserole (or cooking pan)..
3. Fry the chicken pieces until golden brown. Then remove, lightly sprinkle with cayenne pepper and set aside..
4. Deglaze the casserole /pan with a drop of wine if necessary and then add the onion to the casserole and fry gently for 2 minutes..
5. Add the garlic, stir and continue to fry gently for a further few minutes, until the onions turn golden-brown. Only stir to prevent sticking..
6. Stir in both types of paprika and the flour until all combined. Don’t take too long or the paprika will become bitter-tasting. 10-15 seconds to add both is the aim..
7. Add the stock and the wine, stirring well. Add a little more stock or wine if the mixture appears “dry” but don’t drown it..
8. Add the peppers and immediately return the chicken to the casserole. Stir well and bring to the boil..
9. Cover the casserole and reduce the heat to a gentle simmer for 45 minutes or until the chicken is cooked, checking occasionally. If necessary add a little further liquid but only sufficient to avoid running dry..
10. When casserole is ready, taste and, if necessary, add a little more seasoning. Then remove the casserole from the heat source and stir in the soured cream, not too much at once in order to avoid it separating..
11. Serve piping hot with the carbs of your choice. You could add a few green vegetables but this is a pretty sufficient dish in itself..

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