Hairybikerschickenpaprikas Recipes

HAIRY BIKERS' CHICKEN PAPRIKAS

Hairy Bikers' Chicken Paprikas image

Make and share this Hairy Bikers' Chicken Paprikas recipe from Food.com.

Provided by English_Rose

Categories Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 roasting chicken
2 tablespoons olive oil
1 ounce butter
1 large onion, peeled and finely chopped
6 garlic cloves, peeled and finely chopped
1 tablespoon sweet paprika
1 tablespoon hot paprika
1 tablespoon smoked paprika
1 tablespoon flour
1 cup chicken stock
handful flat leaf parsley, chopped
2 red peppers, seeded and cut into 1cm strips
4 tomatoes, chopped
1 cup sour cream

Steps:

Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.

Nutrition Facts : Calories 323.4, Fat 24.9, SaturatedFat 9.9, Cholesterol 66.9, Sodium 164.4, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 12.4

SPANISH-STYLE CHICKEN BAKE

Spanish-style chicken bake image

At just 370 calories per serving, you'd think this dish would be lacking in flavour - far from it! The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist.

Categories Main Hairy Dieters

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
½tsp sweet smoked paprika
½tsp dried oregano
1 green pepper, deseeded and cut into strips
Flaked sea salt
Freshly ground black pepper

Steps:

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

Nutrition Facts :

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