Paprika Chicken

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A RECIPE TO USE YOUR CHICKEN STOCK AND TOMATO SAUCE!

This is a favorite recipe in our house. It is kind of like a comfort food, a winter warmer. And the great thing about it is, is it uses some of the kitchen basics from previous posts: the versatile tomato sauce and slow cooker chicken stock. If you have these stocked up in the freezer (which I always try to), it makes for a low prep, bung it in the pot and let it simmer kind of meal.

(Below is what I used for my last dish of paprika chicken for a family of 3 with leftovers but you can modify it for different cuts of chicken, or different veges (which I often do). Just make sure you keep the fennel seeds to paprika ratio 2:1 and make sure there is enough liquid to cover)

Ingredients:

-1 Onion, chopped

-2 cloves of garlic

-1 tablespoon of paprika

-2 tablespoons of fennel seeds

-2 free range chicken drumsticks

-2 free range chicken wings

-2 cups of homemade chicken stock

-a portion of versatile tomato sauce (about a sandwich zip lock bag worth)

-1/2 an egg plant, diced

-1 small zucchini, diced

-2 potatoes, diced

-2 sticks of silver beat, finely chopped (This was from my garden: A great and easy vege to grow)

-2 good dollops of sour cream (or cream or yogurt)

-parsley to garnish (optional)

 

Method

-brown the onion in a large sauce pan on a medium heat, add chicken and cook until browned

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-add garlic, paprika and fennel seeds. Cook for about a minute until aromatic

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-add chicken stock and tomato sauce

-add eggplant, zucchini, silver beat, and potato (make sure covered in liquid, otherwise add more stock, tomato sauce or some water). Bring to the boil and allow to simmer for at least an hour on the stove

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-Simmer until sauce thickens

-To serve, add sour cream and parsley to garnish. Season if desired

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Serve with rice, quinoa, polenta, or wholegrain pasta. I enjoy serving mine with brown rice and quinoa cooked in a rice machine.

Enjoy!

 

-A note on bones: After the meal if you used any chicken cuts that have bones in it, make sure you save them by putting them in a bag in the freezer. You can then use them later to make your homemade slow cooker chicken stock. Saves you money and reduces waste!