Chicken Paprika

This is a lovely dish for the summer, please serve with rice.

Ingredients

115g of chorizo cut into chunks
3 tbsp of olive oil
1 onion, halved lengthways and thinly sliced
2 garlic cloves, finely chopped
4 skinless, boneless chicken breasts
salt and black pepper
250g of chestnut mushrooms sliced
2 tsp of paprika
1 tsp cornflour
150ml of chicken stock
170 ml Full fat soured cream
12 pitted plump green olives
1 Tbsp Chopped fresh flat leaf parsley.

Method

1) Heat a frying pan and fry the chorizo. Remove using a slotted spoon and drain on a paper towel.
2) Retain 1 Tablespoon of this Chorizo to this oil add 1 Tablespoon of Olive oil and fry the onion and garlic for 6 minutes over a medium heat. Add the onion and garlic to the bottom of the baking tray.
3)Preheat the oven 180 oC and fry your chicken in a pan using 1 Tablespoon of oil for 5 minutes either side and place on top of the onions in the baking tray
4)Add the final Tablespoon of oil to the pan and fry the mushrooms for 3 minutes until brown. Stir in the paprika and the cornflour and then pour the stock to deglaze the pan and simmer for 1 minutes. Stir in the sour cream and cook until it starts to bubble.
5) Pour this mushroom sauce over the chicken and scatter the olives and Chorizo on the top and heat in the oven covered with foil for 20 minutes. Garnish with chopped parsley and enjoy.


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