Chicken paprika

Serves 6


6 skinless boneless chicken breasts or 12 skinless boneless chicken thighs
8 tablespoons flour  
1/2 teaspoon low sodium salt 
1/4 teaspoon pepper  
1 tablespoon olive or rapeseed oil  
1 1/2 cups sliced onions
1 tablespoon smoked paprika 
1 cup boiling water


Mix the flour, salt and pepper in a medium bowl.

Dredge the chicken in the flour mixture.

Heat the oil in a non-stick frying pan. 

Brown the chicken in the oil on a medium heat. 

Remove the chicken, place on a plate. 

Brown the onions in the pan, adding more oil if necessary. 

Return the chicken to the pan, sprinkle with the paprika and add the water. 

Cover and cook over low heat for 1 1/2 hours or until chicken is tender. 
Serve with spaetzel, egg noodles or rice. 

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