by Kitchen Butterfly
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Kitchen Butterfly's Notes:
ExpandCooking oil Ask a question about this ingredient
1 chicken breast, in chunks Ask a question about this ingredient
½ (whole) chicken, in small bits Ask a question about this ingredient
1 teaspoon sweet paprika Ask a question about this ingredient
1 teaspoon hot paprika Ask a question about this ingredient
2 cups chicken stock (some of this used to puree the roasted red pepper) Ask a question about this ingredient
¼ cup passata, or 1 large fresh tomato, skinned and pureed Ask a question about this ingredient
1 red pepper, roasted, seeded and pureed (with some of chicken stock) Ask a question about this ingredient
1 fresh red pepper, seeded and cut into chunks Ask a question about this ingredient
2 tablespoons sour cream Ask a question about this ingredient
Fresh (yellow) chili pepper (optional), to taste Ask a question about this ingredient
Place a couple of tablespoons in a large oven-proof casserole dish and heat up. When hot, add the chicken (in batches) if the pan isn't large enough to fry them all at the same time. You want the pieces to brown - not necessarily cook.
Ask a question about this stepOnce you're done with frying the chicken, remove from pan and set aside.
Ask a question about this stepUse the leftover oil, or add a couple more tablespoons to the same dish as you cooked the chicken in. Add the onions with a pinch of salt and cook on low heat till softened. Then add all the paprika powder and stir well, being careful it doesn’t burn.
Ask a question about this stepAfter a minute or too, add the chicken stock to ‘de-glaze’ followed by the passata, pureed red pepper and red pepper chunks. Let cook for a few minutes then add the chicken. Stir well and hold back on the salt – once it cooks down and the flavours merge, you can then season it – too early and you’ll end up with an overly salty dish
Ask a question about this stepStir and then carefully put the dish into an oven at 180 degrees centigrade. Cook for 40 – 50 minutes and then remove.
Ask a question about this stepIf you want to add the sour cream, remove about 2 tablespoons of sauce and stir that in with the sour cream, to ‘ temper’ then gently stir the sauce-sour cream mixture back into the whole casserole and combine well.
Ask a question about this stepServe with tahronya (egg barley) or plain white rice, small pickled cucumbers and sour cream.
Ask a question about this step
This is from your friendly editors at Food52.
If we ever make it back to the Netherlands can we come over for dinner? :-) Yum