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

Butterfly the chicken breast.
Put smoked paprika, salt (1), pepper, sugar, oil (1) and wine/cider vinegar in a bowl and mix well.
Add the chicken and marinade for 30 minutes to 2 hours (even overnight, covered, in fridge).
Finely chop the onion.

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

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

Click image to Enlarge