Chicken Paprika
INGREDIENTS
- 6 chicken breasts - boneless #59779
- flour as required #09125
- 100 g butter - salt free #44115
- 275 g onions - chopped #87035
- 35 g paprika #14020
- 150 g diced tomatoes in juice - tinned #00695
- 35 g tomato puree #00730
- 450 ml boiling water
- 20 g chicken base paste No MSG #02891
- 2 bay leaves #13875
- 225 g celery - sliced #87016
- 125 g green peppers - sliced #87022
- 10 g garlic chopped #05225
- 225 ml cream #44166
- 4 ml lemon juice #10262
- freshly ground black pepper to taste #13877
DIRECTIONS
- Cover chicken with flour.
- Melt 50 g of butter in a pan and fry chicken until golden. Set aside.
- Melt remaining butter in a saucepan, add onions and fry gently until soft and golden.
- Sprinkle on the paprika and stir in.
- Add the tomatoes, tomato puree, garlic puree and cook for about 5 minutes, stirring well.
- Season with freshly ground black pepper.
- Pour water over chicken base and mix well.
- Add stock, bay leaves,celery and green peppers to pan and bring to a boil.
- Return chicken to pan and cover with the lid. Simmer for about 20 minutes.
- Remove the bay leaves and the chicken.Pour the sauce into a food processor and blend until smooth. Return chicken and sauce to the pan and heat through.
- Stir in cream, lemon juice, and serve.
- Serves 6.
