Smoked Paprika Chicken
Traditional British smoked paprika chicken featuring chicken breast. Simple ingredients, great results.
Ingredients
- 1 chicken breast
- 2 - 3 tbspn oil (2)
- 1½ tspn smoked paprika
- 120 - 150 gm onion (prepared weight)
- ¼ tspn salt (1)
- 100 ml chicken stock
- freshly ground black pepper to taste (2)
- salt to taste (2)
- ¼ tspn sugar
- freshly ground black pepper to taste (2)
- 1 tbspn oil (1)
- 1 tbspn white wine or cider vinegar
Method
- 1
Butterfly the chicken breast.
- 2
Put smoked paprika, salt (1), pepper, sugar, oil (1) and wine/cider vinegar in a bowl and mix well.
- 3
Add the chicken and marinade for to (even overnight, covered, in fridge).
- 4
Finely chop the onion.
- 5
Remove the chicken from the marinade and reserve the marinade.
- 6
Heat the oil (2) in a flame proof casserole.
- 7
Add the chicken to the casserole and ´sear´ for on both sides.
- 8
Add the onion and pour in the marinade.
- 9
Fry for , stirring regularly, turning the chicken a few times.
- 10
Add the stock, salt (2) and pepper (2) and continue to simmer, stirring regularly, for .
- 11
(The objective is to reduce the liquid to a fairly thick sauce. If necessary, during cooking, adjust the heat or add a little water to produce the desired sauce consistency.)
- 12
Serve with rice and a selection of vegetables of your choice, spooning the remaining sauce over the chicken.