Chicken Paprika Recipe Mary Berry Recipes

CREAMY PAPRIKA CHICKEN

Steps:

• Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
• Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows.
• Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
• Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
• Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice.

SPANISH-STYLE CHICKEN PAPRIKA

Steps:

• Heat a large, non-stick frying pan or saute pan. Add the chorizo and fry until crispy. Remove using a slotted spoon, drain on kitchen paper, and set aside. Keep 1 tablespoon of the chorizo oil in the pan and drain off any excess. Add 1 tablespoon of the olive oil. (See below, Use the chorizo oil for frying.) When hot, add the onion and garlic and fry for 6-8 minutes over a medium heat, stirring occasionally, until the onion starts to brown. Spread the onion over the bottom of the baking dish. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). Pour another tablespoon of the oil into the pan. Season the chicken and brown over a medium heat for 10 minutes, turning once. Place on top of the onion. Add the final tablespoon of oil to the pan, tip in the mushrooms, and season with pepper. Fry for about 3 minutes over a medium-high heat, stirring occasionally, until starting to brown. Stir in the paprika and cornflour. Pour in the stock, stirring to deglaze the bottom of the pan, and simmer for 1 minute. Stir in the soured cream and heat until just starting to bubble. Pour the mushroom sauce over the chicken in the dish. Scatter over the chorizo and olives. Cover with foil and bake for 15-20 minutes or until bubbling around the edges. Serve sprinkled with the parsley. KEYS TO PERFECTION Use the chorizo oil for frying Fry the chorizo in a hot, dry pan over a medium heat for about 1 minute until the fat starts to run, then increase the heat for 2 minutes until crispy. Stir frequently so it doesn't burn. Remove using a slotted spoon. Use 1 tablespoon of the spicy red oil released by the chorizo for frying the onion and garlic: its smoky paprika flavour adds depth to the dish. Don't use any more, as it can overpower; instead, top up with olive oil. Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00

CHICKEN PAPRIKA

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.