Chicken with Beer
|Olive oil||15 Milliliter (1 Tablespoon)|
|Chicken||2 1⁄2 Pound, cut into 8 pieces (1 1/4 Kilogram)|
|All purpose flour||25 Milliliter (2 Tablespoon)|
|Paprika||25 Milliliter (2 Tablespoon)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Chopped onion||175 Milliliter (3/4 Cup)|
|Green pepper||1 , chopped (Or Red)|
|Minced garlic||5 Milliliter (1 Teaspoon)|
|Tomatoes with herbs||28 Ounce, peeled and lightly crushed (796 Milliliter, Fine Herbs)|
|Beer||12 Ounce (341 Milliliter)|
|Chicken stock||250 Milliliter, skimmed of fat (1 Cup)|
|Cornstarch||15 Milliliter, diluted in a little water (1 Tablespoon)|
|Water||1⁄2 Tablespoon (For Diluting The Cornstarch)|
Lightly coat the chicken with flour.
In a large baking dish, heat the oil and roast the chicken for approximately 5 minutes; sprinkle with paprika.
Add the tomato paste, onion, pepper, garlic, tomato, beer and chicken stock.
Season and let simmer, covered, for 20 to 25 minutes over low heat.
Thicken the sauce with cornstarch.
Serve on rice pilaf and accompany with vegetables of choice.