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Paprika Garlic Chicken

A recipe from the Good Food collection.

Ingredients

Paprika Garlic Chicken
Paprika Garlic Chicken
1 kg (2 lb) chicken thigh fillets
1 tablespoon paprika
2 tablespoons olive oil
8 cloves garlic, unpeeled
¼ cup (60 ml/2 fl oz) brandy
½ cup (125 ml/4 fl oz) chicken stock
1 bay leaf
2 tablespoons chopped fresh flat-leaf parsley

Method

 

  1. Trim any excess fat from the chicken and cut the thighs into thirds. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
  2. Heat half the oil in a large frying pan over high heat and cook the garlic for 1–2 minutes, until brown. Remove from the pan. Cook the chicken in batches for 5 minutes each batch, or until brown. Return all the chicken to the pan, add the brandy, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat, cover and simmer over low heat for 10 minutes.
  3. Meanwhile, place the garlic pulp in a mortar and pestle or small bowl. Add the parsley and pound or mix with a fork to form a paste. Stir into the chicken, cover and cook for 10 minutes, or until tender. Serve hot.

 

 

Main ingredient:
Chicken
Cuisine:
Contemporary
Course:
Main-course

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