Paprika Chicken CasseroleServes:
This easy casserole is savory but not “hot”. I use drumsticks, thighs or a mixture.You can make this in the oven or brown the chicken, mix together the sauce and sling it all in the slow cooker for 5-7 hours, adding the capsicum an hour or so before its finished.
- 1 tbsp oil
- 1.3 kg chicken or 4-6 generous chicken portions
- salt and pepper
- 2 onions, chopped
- 2 tbsp flour
- ¼ tsp cayenne pepper
- 1 tbsp paprika
- 1 can tomatoes
- 1/2 cup chicken stock – ½ tsp stock powder dissolved in ½ cup boiling water
- 1 capsicum, sliced
- sour cream or a dollop of natural yoghurt to garnish - optional
Preheat the oven to 170°C. Heat the oil in a frying pan and brown the chicken pieces, then place them in a casserole dish and season them with salt and pepper.
Gently cook the onions in the oil until soft then stir in the flour, paprika and cayenne pepper. The dry ingredients should soak up any remaining juices in the pan.
Add the tomatoes and stir it gently, then add the chicken stock (half a tsp of powdered stock in half a cup of hot water should be enough).
Simmer the liquids for a couple of minutes then pour over the chicken and bake for 45 minutes then stir in the sliced capsicum and cook for another 1/2 hr.
When ready to serve swirl sour cream or yogurt into the sauce if using and sprinkle with chopped parsley.
Serve with rice, crusty bread and a green vegetable or side salad if you wish.
I often remove the skin from chicken drumsticks to reduce the overall fat content of a dish, but it's up to you.