Sunday 4 September 2011
Hot and Spicy Chicken Paprika with Colcannon Mash
Serves: 6
Cooking Time: 1-2 Hours
Ingredients:
2 Packets (400g) of Mash Direct Potato
1 Large Chicken, jointed (or use 2 lareg chicken legs and two breasts, halved)
Salt
2 tbsp (15-30ml) of Olive Oil
Butter
1 Onion
2-3 Cloves of Garlic
1 tbsp Sweet Paprika
1 tbsp Hot Paprika
1 tbsp Flour
1/2 Pint (285ml) Chicken Stock
3 tbsp Chopped Parsley
2 Red Peppers
4 Large Tomatoes
8fl oz (250ml) Sour Cream
Method:
1. Rub the chicken in the salt, then place in a large pan and remove after a few minutes.
2. Using the same pan, add in some chopped onions and garlic and let it simmer for about five minutes. Then add the sweet and hot paprika along with the flour, and stir until combined - taking care not to burn.
3. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixture seems too dry.
4. Add half of the chopped parsley and bring to the boil. Add the chopped red pepper strips, reduce the heat and simmer for ten minutes.
Add Mash Direct Colcannon Mash to complete the meal.
Serving Suggestion: To add a Mediterranean flavour to your meal, serve with a tropical pineapple salad.