Chicken Paprika
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | kg | Chicken, breast |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 45.00 | ml | Oil, Sunflower |
| 300.00 | g | Onions |
| 3.00 | g | ROBERTSONS Paprika 6 x 700g |
| 10.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 500.00 | ml | Water |
| 30.00 | g | Tomato paste |
| 10.00 | g | Maizena |
| 250.00 | g | MEADOWLAND Sour 10 x 500ml |
| 3.00 | g | ROBERTSONS Parsley 6 x 150g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Wash the chicken pieces and drain. 2. Season with salt and pepper.
3. Melt the marvello and oil in a heavy base saucepan and saute with chopped onions for 5 minutes.
4. Stir in the paprika and half a cup of chicken stock and bring to the boil and add the chicken pieces skin side down and reduce the heat.
5. Simmer gently for 35-40 minutes or until the chicken is tender.
6. Remove the chicken and place in a casserole dish and keep warm.
7. Add the other half a cup of chicken stock and the tomato paste to the saucepan.
8. Mix the cornflour to slurry with a little water and add to the saucepan and allow cooking through while stirring continuously and simmer for 5 minutes.
9. Stir in the Meadowland Sour Creme and heat through but do not boil.
10. Pour the sauce over the chicken and sprinkle with parsely.
