Chicken Paprika





  • 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.