Monday, 16 May 2011

Chicken Paprika - Check you actually have paprika first...

Don't forget the paprika. Or the chicken. 
You know when you have your mind set on a certain dish to cook for supper, and nothing else will do? Well all the way home on the train yesterday I was thinking about this dish, all content as I had all the ingredients and wouldn't have to rely on trusty M&S (the only shop open on a Sunday night when all the other shops have shut). There was a small problem, the chicken thighs were still in the freezer, so I did have to swing by M&S which was very stressful with my big weekend bag and narrow aisles but somehow I coped. Finally got home, and discovered  I had run out of paprika. I used a bit of smoked paprika, its sweet and smokey cousin, instead for a nice extra smokey flavour and it all worked out.

This feeds two. Pre-heat oven to 180. Brown seasoned chicken thighs (two small ones per person or one big one) in olive oil and set aside. Fry a chopped onion and a few chopped garlic cloves in the same oil and add a couple of chopped raw chorizo sausages (normal cooked could be used) and fry until all the lovely red oil comes out of the chorizo and the onions are softened. Add a chopped chilli, a few bay leaves, a teaspoon of smoked paprika (or normal), a tin of chopped tomatoes, a big splash of red wine, season and stir well. Pop the chicken back in the pan, add a chopped green pepper and put the whole lot in the oven, uncovered, for 20 minutes. By now the skin on the chicken will be all extra cripsy and golden. Serve with a blob of sour cream/creme fraiche and rice. 

The Rioja was open, Lady Gaga was on the telly and all was ok. Until the Boyfriend came home after a day on the lash at the Rubgy 7s and sprayed me with the hose through the kitchen window. Twice.

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