Chicken Paprika


Chicken Paprika from Maria Lourdes de Menezes Bayot, courtesy of Yvonne Husband

1 large chicken
56g | 2oz butter or margarine
3 onions, chopped
2 tsp paprika
1½ tsp salt
2 cups chicken stock
1 tsp plain flour
1 cup sour milk*
¼ cup of sherry

 * Add some lemon juice to milk and leave it for a while to turn sour.

Cut the chicken into pieces and season with the salt.

Melt the butter in a heavy pan, add the chopped onions and fry until the are lightly browned.

Add the chicken and fry until all the pieces are brown all over. Take out the chicken.

Add the paprika and stock to the pan. Bring to a boil , stirring well and then add the chicken pieces.

Cover the pan and simmer the chicken until it is tender (1 to 1½ hours).

Stir the flour into the soured milk then pour it slowly into the pan stirring well. Add the sherry and cook without boiling for a further 5 minutes.

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