Brothy Paprika Chicken
Each week I feel the pressure to bring you all something delicious, but also something you can bulk cook and store in portions in the freezer. This is a family favourite, my Aunty has made it for me all my life and now I cook it for my children and friends.
Here I share a little bit of me with you
SHOP IT:
4 large thigh fillets - chopped into small pieces
2 chicken breasts - chopped into small pieces, always ethical, organic, pasture raised chicken.
1/2 kilo of over ripe tomatoes - peeled or skinned - i found a tomato peeler, its worth the investment
3 or 4 capsicums - green & red - I used about 6 light green/yellow bullhorns
2 heaped tablespoons of sweet hungarian paprika
2 large onions finely sliced
COOK IT:
in butter brown off the thigh and then start frying the onions with it until they are both golden
add the spices and stir around with the meat and onion, add the breast now and tomatoes
now the capsicum goes in - stir and follow with the broth
I cover with a wet piece of baking paper - lid on the pot and into an over at 120c for 1.5/2 hours till the thigh is tender
check salt add half a bunch of chopped parsley and half a tub of sour cream
just salt and sour cream just before serving or better still serve with a dollop on top
the perfect freezer stocker
serve with baked potato, gluten free pasta or steamed root veg
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
©Michelle Schoeps 2021
©Love and Bones Broth 2021
Does the paprika
chicken
broth taste spicy?