A Sizzle Of Chicken Paprika With Rice, Pitta Bread And Salad
Mix salt, pepper and chicken seasoning into 90g plain flour. Coat each chicken fillet with seasoned flour and brown gently in frying pan with oil to seal.
Place fillets into casserole dish.
Slice 2 medium onions and fry until golden brown. Slice a red pepper into strips and add to onions. Add 3 cloves of garlic. Add 1 tin of chopped tomartoes, chicken stock, some bay leaves and 2 tbls paprika to pan.
Mix gently whilst bringing to the boil.
Pour mixture into casserole dish, covering the chicken. Cook for 45 minutes - 1 hour in oven at 190°c. Stir occasionally.
when plated up, drizzle sour cream onto chicken paprika. Serve with rice, pitta bread and salad.
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