Paprika Chicken With Rice

1. 1

   Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces.

2. 2

   Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper.

3. 3

   Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned.

4. 4

   Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic -- mix well.! Careful not to burn the mixture.

5. 5

   Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side.

6. 6

   Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well.

7. 7

   Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water.

8. 8

   Reduce to a simmer, and cook for about 50 minutes to an hour.

9. 9

   Serve with rice or potato pieces! Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.