08 October 2011

Chicken paprika

1 chicken, cut up.
1 large onion, thinly sliced
4 cloves of garlic, squashed and chopped
2 tomatoes, quartered
3 carrots, scraped and cut into rough lengths
2 potatoes, peeled and cut up
1 tablepoon paprika
2 teaspoons sumac (or half a lemon's juice)
2 bay leaves
3 long sprigs or 2 teaspoons dried summer savoury
3 sprigs thyme
3 teaspoons hot red pepper flakes
salt and pepper
Sour cream or Greek yoghurt

In a deep pot with lid, saute onions till translucent. Add paprika, stir and toast lightly. Add chicken, garlic, carrot, herbs and spices and cover with water. Bring to a simmer and cook till chicken is falling-apart tender. About one and half hours. Another school of thought says to cook till just done. Yet another version could be cooked in the oven - more browning and caramelization that way-, then, add potatoes about half an hour before it is ready. Take the lid off half way to reduce a little. Taste every now and then for seasoning.

Serve with buttered rice and sour cream or yoghurt. Or just as is.

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