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1
Place a couple of tablespoons in a large oven-proof casserole dish and heat up. When hot, add the chicken (in batches) if the pan isn't large enough to fry them all at the same time. You want the pieces to brown - not necessarily cook.
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2
Once you're done with frying the chicken, remove from pan and set aside.
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3
Use the leftover oil, or add a couple more tablespoons to the same dish as you cooked the chicken in. Add the onions with a pinch of salt and cook on low heat till softened. Then add all the paprika powder and stir well, being careful it doesn't burn.
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4
After a minute or too, add the chicken stock to 'de-glaze' followed by the passata, pureed red pepper and red pepper chunks. Let cook for a few minutes then add the chicken. Stir well and hold back on the salt - once it cooks down and the flavours merge, you can then season it - too early and you'll end up with an overly salty dish
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5
Stir and then carefully put the dish into an oven at 180 degrees centigrade. Cook for 40 - 50 minutes and then remove.
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6
If you want to add the sour cream, remove about 2 tablespoons of sauce and stir that in with the sour cream, to ' temper' then gently stir the sauce-sour cream mixture back into the whole casserole and combine well.
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7
Serve with tahronya (egg barley) or plain white rice, small pickled cucumbers and sour cream.
