Name: Paprika chicken
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: ¼ cup (35g) plain (all-purpose) flour; 1 tablespoon olive oil; 8 chicken thigh cutlets (1.6kg), skin removed; 1 medium onion (150g), chopped finely; 1 large green capsicum (bell pepper) (350g), chopped finely; ¼ teaspoon dried chilli flakes; 1 tablespoon paprika; 2 tablespoons tomato paste; 1 cup (250ml) water; ⅓ cup (80g) crème fraîche; fresh micro herbs, to serve (optional)

Paprika chicken

Tender pieces of chicken in a fragrant creamy sauce, this slow- cooker paprika chicken served with creamy mash is the embodiment of comfort food.

Prep

30M

Cook

Total

4H 30M

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Ingredients

¼ cup (35g) plain (all-purpose) flour

1 tablespoon olive oil

8 chicken thigh cutlets (1.6kg), skin removed

1 medium onion (150g), chopped finely

1 large green capsicum (bell pepper) (350g), chopped finely

¼ teaspoon dried chilli flakes

1 tablespoon paprika

2 tablespoons tomato paste

1 cup (250ml) water

⅓ cup (80g) crème fraîche

fresh micro herbs, to serve (optional)

Method

1.Place flour in a large bowl; season.

2.Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat chicken in flour; shake off excess. Cook chicken, in batches, for 5 minutes on each side or until browned all over. Remove from cooker.

3.Add onion, capsicum, chilli and paprika to cooker; cook, stirring, for 5 minutes or until vegetables soften. Add paste and the water; stir to combine. Return chicken to cooker. Cook, covered, on low, for 4 hours. Transfer chicken to a plate; cover with foil to keep warm.

4.Stir crème fraîche into cooker. Increase heat to reduce setting (on HIGH); simmer, uncovered, for 10 minutes or until sauce thickens. Season to taste. Return chicken to cooker; coat in sauce.

5.Serve chicken with sauce, sprinkled with micro herbs, if you like.

Serve with cooked egg noodles, pasta or mashed potato
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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