Chicken Paprikash

Bright red paprika provides this version of chicken paprikash its colour and you can vary the heat by using hot, sweet or a combination of paprika.

Ingredients serve 4

1 tbls oil

1 finely chopped brown onion (150g)

600 g cubed chicken breasts

1 tsp salt

1 tsp black ground pepper

1 red diced capsicum (150g)

2 tbls sweet paprika

½ cup white wine

400 g canned crushed tomatoes

200 g finely chopped zucchini

½ cup chicken stock

1 tbls lemon juice

½ fresh cream

Method

Heat oil in a large pot over medium heat and cook the onions for approx.4 minutes. Sprinkle chicken with salt and pepper. Add chicken to the pot and cook until browned approx. 5 minutes. Add capsicum and paprika, cook while stirring until fragrant approx. 1 minute. Add wine, tomatoes, zucchini, stock and lemon juice and bring to a boil while stirring. Simmer covered for approx. 50 minutes. Add cream and stir until combined. Serve on a bed of mashed potatoes with chopped parsley.

Note: You can use sour cream instead of cream or pasta with steamed broccoli instead of mashed potatoes.