Paprika Chicken - serves 6


6 chicken breasts
2 tbsp olive oil
knob of butter
1 onion, chopped
3 cloves garlic, crushed
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp gluten free/wheat free flour
285ml/½pint chicken stock made from gluten free/wheat free stock cube is fine
3 tbsp roughly chopped fresh parsley
1 red pepper, de-seeded and cut into strips
1 orange pepper, de-seeded and cut into strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz sour cream
salt and black pepper to taste


Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
In the same pan, add the onions and garlic and cook gently for about five minutes. Add the sweet and hot paprika, then the gluten free/wheat free flour, and cook gently making sure not to burn it.

Add the stock and return the chicken to the pan, adding a bit more stock if the mixtures seems too dry.
Add half of the chopped parsley and bring to the boil, then add the red pepper strips and turn down the heat and simmer for 15 minutes.

Stir in the tomatoes and simmer gently for about 45 minutes.
When the chicken is cooked, turn off the heat and stir in the sour cream and the remaining parsley. Season to taste and serve with rice and a green salad.