Friday, May 27, 2011

My Grandma's Chicken Paprika

I thought I'd add a recipe to Kate's Menu Monday even though it's not Monday (and thank God it's Friday, while we're at it). Back in the days when I got paid to work, this was quick enough to whip up after work, and if you have people coming for dinner it dresses up well as dinner party food. D will eat this and he doesn't much like chicken. Little E (14 months) will eat it if I finely shred the meat. For me, it is mainly comfort food, because it is a dish that both Grandma and Mum cook, and which I never get sick of. So here it is:

1kg chicken (thighs or drumsticks, not breast as it is too dry)
1 brown onion
2 dessert spoons of good quality sweet Hungarian paprika**
1 tablespoon of tomato paste
1 green capsicum
1 red capsicum
A little cornflour
Parsley and yoghurt/sour cream for serving (optional)

1. If you are using thighs, chop them into bits of whatever size you fancy.
2. Dice the onion and fry it gently in olive oil on low heat until it is transluscent. Be careful not to let it burn. Do this in a thick bottomed saucepan that has a lid.
3. Add the paprika and stir for another 30 seconds or so. Be especially careful not to let it burn at this point as burnt paprika tastes really bad.
4. Add the chicken and brown it. You might need to this in several batches.
5. Add the tomato paste.
6. Put the lid on and let it cook. The chicken will release enough juice that it shouldn't need any additional liquid but if it looks like it's burning/sticking then you can add a little water.
7. If you are using drumsticks it takes longer to cook and I usually cook it until the meat is falling off the bone and then remove the bones because D is a fuss pot about meat with bones in it, but you could leave the bones in if you prefer. It takes maybe an hour to cook if you're using drumsticks, less for thighs.
8. Cut the capsicum into strips and add it about 5 minutes before it is finished.
9. Once it's cooked if it looks too watery, thicken with a cornflour paste.
10. Serve with chopped parsley and a dob of yoghurt/sour cream on top.

We mainly eat this with rice or thick egg noodles but you can also have it with boiled potatoes. It is good with green beans or carrots and peas on the side.

** Grandma and Mum both moan about the quality of paprika available in Australia and specifically in Perth. Their brand of choice when it is available is Hoyt's. Apparently you should keep it in the fridge to ensure it stays fresh.

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