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Recipe Instructions

Heat the oil in a large frying pan over medium-high heat. Cook the chicken in 3 batches, stirring often, for 2 minutes or until golden. Transfer to the slow cooker.

Reduce frying pan heat to medium. Add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and paprika. Cook, stirring, for 30 seconds or until aromatic. Add the passata and chicken stock. Stir to combine, scraping the base of the pan. Pour mixture over the chicken in slow cooker and stir to combine. Cover and cook on LOW for 4 hours or until the chicken is tender.

Combine the sour cream and cornflour in a small bowl. Stir into the chicken mixture and cook, covered, for a further 30 minutes or until thickened.

Serve the paprikash with pasta, topped with parsley.

Recipe Ingredient

18.20 gm olive oil

1.2kg skinless chicken thigh fillets, cut into 3cm pieces

1 brown onion, finely chopped

1 red capsicum, deseeded, coarsely chopped

2 garlic cloves, crushed

7.50 gm sweet paprika

125ml (1/2 cup) passata

125ml (1/2 cup) Chicken Style Liquid Stock

85g (1/3 cup) Light Sour Cream, plus extra to serve

5.00 gm cornflour

Cooked penne pasta, to serve

Chopped parsley, to serve

Recipe Cuisine

Hungarian

Cook Time

280M

Prep Time

15M

Total Time

295M

Nutrition

74.54 calories

13.1 grams fat

3.6 grams saturated fat

5.9 grams carbohydrates

1.6 grams sugar

40.7 grams protein

193 milligrams cholesterol

281.1 milligrams sodium

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NutritionInformation

Recipe Category

Dinner

Keywords

Chicken, chicken stock, chicken thighs, egg allergy, garlic, gluten allergy, lactose allergy, milk allergy, onion, pasta, peanut allergy, sesame allergy, soy allergy, tomato, tree nut allergy, wheat allergy, slow cooker, slow cook, hungarian, children, family friendly, homemade, dinner, savoury, basic, easy, easy dinner, simple

Description

Using chicken thigh fillets and with a creamy tomato-based sauce, this slow cooker chicken recipe makes for an easy dinner.

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