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Chicken Paprika

Microwaverina's picture
Ingredients
  Butter/Margarine 2 Ounce (50 Gram)
  Garlic 1 Clove (5 gm), skinned and crushed
  Paprika 15 Milliliter (1 Level Tablespoon)
  Cayenne pepper 1⁄2 Teaspoon (Leveled)
  Plain flour 1 Ounce (25 Gram)
  Tomato puree 45 Milliliter (1 Level Tablespoon)
  Chicken stock 3⁄4 Pint (450 Milliliter)
  Chicken leg pieces 4 , skinned and cut in half
  Natural yogurt 1⁄4 Pint (150 Milliliter)
  Onion 1 Cup (16 tbs), minced
  Salt To Taste
  Pepper To Taste
Directions

1. Place the butter in a large ovenproof casserole and microwave on HIGH for 45 seconds until the butter melts, then stir in the onions and garlic. Cover with a lid or with cling film, pulling back one corner to vent. Microwave on HIGH for 5-6 minutes
2. Stir the paprika and cayenne pepper into the onions and microwave on HIGH for 30 seconds. Stir in the flour and microwave on HIGH for
1 minute. Add the tomato puree, stock, seasonings and the chicken pieces and cover with a lid or with cling film, pulling back one corner to vent. Microwave on HIGH for 25 minutes, or until the chicken is cooked. Turn and re-position the pieces at least twice during the cooking time.
3. Use a slotted draining spoon to transfer the chicken to a plate; cover and keep warm.
4. Stir the yogurt into the sauce and adjust the seasoning, then microwave on HIGH for 3-4 minutes until hot but not boiling. Return the chicken pieces to the casserole and microwave on HIGH for 1 minute. Serve garnished with chopped parsley.

Recipe Summary

Method: 
Microwaving
Ingredient: 
Chicken

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