Paprika chicken

With the paprika and red peppers, this delicious one pot chicken dish reminds one of a Spanish or Hungarian dish

• Serves: 2
• Difficulty: easy
• Prep time: 15 - 20 minutes
• Cooking time: 45 - 60 minutes

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Ingredients

• 20 ml (4 tsp) olive oil
• 8 chicken thighs
• 25 ml (5 tsp) butter
• 2 onions, thinly sliced
• 2,5 ml (½ t) caraway seeds
• 5 ml (1 tsp) fennel seeds, lightly crushed
• 3 cloves of garlic, crushed
• 15 ml (1 tbsp) paprika
• 1 x 400 g can chopped tomatoes
• 2 red peppers, seeded and sliced in thick rings
• salt and freshly ground black pepper to taste
• 250 ml (1 cup) sour cream
• handful of Italian parsley, coarsely chopped
• 750 ml (3 cups) cooked Spekko Long Grain Parboiled Rice

Method

1. Heat oil in a large saucepan and brown chicken in batches. Remove from pan.
2. Add butter to the pan and let it sizzle. Add onions, caraway and fennel seeds and garlic. Fry until onions are tender and golden.
3. Add paprika and tomatoes and stir well. Return chicken to the saucepan with the peppers and simmer for 35 minutes or until chicken is cooked. Season to taste.
4. Stir in the sour cream, sprinkle with parsley and serve with Spekko Long Grain Rice.
From the Spekko kitchen
1. Coarsely chopped means to not chop so hard that you leave the herb juices on the chopping board.
2. Caraway seeds are often used in rye bread and are wonderful with pork, duck and apples. Try them with tomatoes too.