| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main course, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Red peppers; halved |
| 4 |
|
Chicken joints |
| 1 |
tb |
Oil |
| 1 |
|
Onion; finely chopped |
| 2 1/2 |
tb |
Paprika |
| 250 |
ml |
Chicken stock |
| 1 |
tb |
Tomato puree |
| 75 |
ml |
Soured cream or thick natural yogurt |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Grill the peppers, skin-side up, until charred and blistered. Leave
until cool enough to handle and then discard the seeds, peel off the skin
and slice the flesh.
2. Lightly brown the chicken in the oil and butter. Remove. Cook the onion
in the pan for 2 minutes, and then stir in the paprika for 1 minute.
3. Stir in half of the stock, bring to the boil and then add the chicken.
Cover and cook gently until tender. Remove the chicken and keep warm.
4. Reduce the cooking juices to a syrupy glaze. Stir in the tomato puree
and the remaining stock. Boil and then add the chicken peppers and
seasoning. Pour over the cream or yogurt and heat through.
Recipe by: Weetabix Easy Reference Guide - Suppers and Snacks, 1997 Posted
to MC-Recipe Digest V1 #679 by Kerry Erwin <kerry@north.org> on Jul 20,
1997
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