Paprika Chicken w/ Soured Cream

Source
Just 3 Steps

Serves
4

Ingredients

1 tbsp butter
2 tbsp vegetable oil
1 onion, sliced
2 green peppers, deseeded and chopped
1 tbsp paprika
1.5 kg chicken thighs and drumsticks
200 ml stock
150 ml soured cream
1 tsp plain flour
Salt and pepper
1 tbsp snipped fresh dill, to garnish
Cooked rice, to serve

Method
1. Heat the butter and add 1 tbsp of the oil in a pan and cook the onion and green peppers until soft. Stir in the paprika and season to taste with salt and pepper. Cook for a further 5 minutes, stirring occasionally.
2. Meanwhile, heat the remaining oil in a lidded flameproof casserrole dish or heavy-based saucepan and cook the chicken pieces until browner all over. Add the onion and pepper mixture and the stock. Cover tightly and simmer over a low heat for 45 minutes. Remove the lid and cook for a further 15 minutes.
3. Remove the pan from the heat and remove any excess fat from the surface using kitchen paper. Return to a medium-low heat, then gradually stir in the soured cream and the flour. Simmer gently for 3-4 minutes, stirring until thickened. Check and adjust the seasoning if necessary, sprinkle with the dill and serve with cooked rice.