paprika chicken with peppers
How to make paprika chicken with peppers recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
1 tablespoon sunflower oil
400 g (13 oz) chicken mini-fillets
1 teaspoon garlic paste
1 tablespoon paprika
175 g (6 oz) frozen sliced mixed peppers
1 tablespoon tomato purée
150 ml (¼ pint) soured cream
salt and pepper
tagliatelle, to serve
Method:
Heat the oil in a large frying pan, add the chicken and stir-fry over a high heat for 5 minutes.
Add the garlic paste, paprika, peppers and tomato purée and cook, stirring, for 3 minutes.
Stir in the soured cream, season to taste and heat through. Serve with tagliatelle.
For paprika chicken casserole, fry 4 skinless chicken breast fillets in 1 tablespoon sunflower oil for 5 minutes, turning once, until golden.
Add 1 chopped onion and 1 cored, deseeded and chopped green pepper, fry for 3 minutes then stir in 1 tablespoon paprika, 1 tablespoon tomato purée and 400 g (13 oz) can chopped tomatoes.
Simmer for 15 minutes, season to taste and stir in 150 ml (¼ pint) soured cream. Serve with mashed potato. Total cooking time 30 minutes.
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| paprika chicken with peppers |
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