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Chicken Paprika With Tomato Puree

Western.Chefs's picture
  Chicken 3 Pound, jointed into eight pieces (1 Chicken, 1 1/2 Kilogram)
  Salt To Taste
  Pepper To Taste, freshly milled
  Onion 1
  Butter 1 Ounce (25 Gram)
  Paprika 1 Teaspoon
  Chicken stock 3⁄4 Pint (4 1/2 Deciliter)
  Tomato puree 1 Tablespoon
  Single cream 1⁄4 Pint (1 1/2 Deciliter)
  Flour 1 Tablespoon
  Lemon 1⁄2 , freshly squeezed

1. Trim fat off the chicken pieces.
2. Sprinkle with salt and pepper and keep aside.
3. Peel and chop the onion finely.

4. In a large Dutch oven or casserole, melt the butter over moderate heat
5. When hot add onion and sauté for about 5 minutes until limp.
6. Add paprika and 1/4 pint stock and stir well.
7. Add the chicken and bring stock to a boil.
8. Cover casserole tightly with lid and reduce heat.
9. Stew for 45 hour turning chicken occasionally.
10. Test chicken for doneness with tip of a knife, piecing it in the thickest portion of the thigh piece, when tender, using a slotted spoon, remove to a serving dish, cover and keep warm
11. To the cooking liquid add tomato puree and remaining stock and stir well.
12. Make a smooth mixture of cream and flour and pour it into the cooking liquid, stirring vigorously until well blended.
13. Cook on medium low flame, stirring until well blended, smooth and thick.
14. Adjust seasoning and stir in lemon juice.
15. Heat the sauce well for about 5 minutes, stirring to prevent lumps.

16. Strain the sauce over the chicken.
17. Serve hot with rice or noodles if you like.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 809 Calories from Fat 453

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 18.3 g91.7%

Trans Fat 0 g

Cholesterol 265.7 mg88.6%

Sodium 464.8 mg19.4%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.6 g6.3%

Sugars 3.2 g

Protein 73 g146.4%

Vitamin A 27.9% Vitamin C 16.4%

Calcium 8.6% Iron 19.7%

*Based on a 2000 Calorie diet

Chicken Paprika With Tomato Puree Recipe