Smoked Paprika Chicken


For 1 Continued...
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  


Cooking - 25 min

  1. Remove the chicken from the marinade and reserve the marinade.
  2. Heat the oil (2) in a flame proof casserole.
  3. Add the chicken to the casserole and ´sear´ for 1 min on both sides.
  4. Add the onion and pour in the marinade.
  5. Fry for 8 min, stirring regularly, turning the chicken a few times.
  6. Add the stock, salt (2) and pepper (2) and continue to simmer, stirring regularly, for 15 min.
  7. (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.)


  1. Serve with rice and a selection of vegetables of your choice, spooning the remaining sauce over the chicken.
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The finished meal

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