This is a full hearty brick red stew, the paprika seems to capture the sun in it’s warm spice and, as the rain falls outside (in August… love this british summer) it is perfect for soothing and warming. Foil the rich sweetness of the stew with some nutty brown rice and a green salad.

Oh and, of course, it is very simple to make - not that quick (1h30 in all) but with minimal contact time.

Ingredients
(adapted) From Delia Smith’s essential kitchen classic Complete Cookery Course

2 big chicken legs (or 4 thighs/drumsticks) - approx 5/600g
1 tin chopped toms
1 medium-large onion
tablespoon of Paprika (preferably hot smoked or snazzy spanish/hungarian, but any really)
1/2 teaspoon cayenne
1 clove garlic
1 small-medium green pepper
Creme fraiche/soured cream to swirl (approx 100g)
S&P, Olive Oil

1 Put oven on to heat up 170 C. Chop onions roughly
2 Heat up a puddle of oil (15cm or so across) in a casserole dish with a lid (leave this off for now) on the hob. Brown chicken until skin is just starting to colour, remove to a plate and replace with onions, cook gently for 10 mins
3 Add Paprika, cayenne and crushed garlic, fry for a minute then add tinned toms (rinse out tin with about 1/3 again of water into casserole)
4 Bring to simmer and put chicken back in, cover and put in oven. Cook for 45 minutes
5 Take out of oven and mix in green pepper sliced into long thin bits. Put back in oven for 30 mins
6 Take out of oven and swirl in creme fraiche/soured cream, serve on a bed of nutty brown rice with a crisp green salad and a bit of bread if you have it. Oh, and an unsophisticated but cosy red is a perfect accompaniment

Tags: Chicken, easy supper, Paprika

This entry was posted on Sunday, August 10th, 2008 at 7:17 pm by urban foodie and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.