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Quick Chicken Paprikash

Quick Chicken Paprikash

Quick Chicken Paprikash

  • Prepare time15 minutes
  • Cooking Time35 minutes
  • ServesServes 4
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Ingredients

Product used:
Roast Potatoes Traditional 650g
  • 800g pkt McCain Roast Potatoes Traditional
  • 600g chicken thigh fillets, cut into 3
  • 1 tablespoon olive oil
  • 1 tablespoon plain flour
  • 1 tablespoon smoked paprika
  • 1 cup chicken stock
  • 2 brown onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup light sour cream
  • 2 tablespoons snipped chives
  • Steamed green beans, to serve
  • 1/3 cup finely grated parmesan

Method

1.Preheat oven to 220C or 200C fan-force. Place a large baking tray in oven.
2.Place potatoes on hot tray. Roast for 30-35 minutes or until crunchy, then coarsely smash.
3.Meanwhile, heat oil in a large frying pan over medium-high heat. Season chicken. Cook chicken in 2 batches, for 6 minutes or until browned. Set aside. Add onions. Reduce heat to medium and cook, stirring, for 5 minutes or until golden. Add garlic and cook for 1 minute. Stir in flour and paprika and cook for 30 seconds. Add stock and stir until combined.
4.Return chicken to pan with any juices and bring to the boil over medium-high heat. Reduce heat and simmer for 8 minutes or until chicken is cooked and sauce is a rich red colour. Stir through sour cream and season.
5.Sprinkle chives over chicken and serve with green beans and potatoes sprinkled with cheese.