This recipe came about after I had an excess of sour cream from baking cakes. I wanted to use the sour cream to make a savoury dish with chicken and after getting some inspiration online paprika chicken seemed like the ideal dish, and it was a hit with the family. Here’s my ad-hoc recipe.
Paprika Chicken with Sour Cream
Preparation Time: 1 – 24 hours
Cooking Time: 25 – 35 minutes
1 kg chicken thigh fillets cut into bite sized pieces
2 tbsp garlic powder
1 tbsp smokey paprika
2 tbsp light olive oil
1.5 onion finely chopped
4 cloves garlic crushed
pepper to taste
1 tsp smokey paprika (additional to the above)
236 ml chicken stock
236 ml sour cream
Mix the chicken, garlic powder and the tablespoon of paprika and marinade for one hour (or overnight).
Heat one tablespoon of the olive oil in a deep frying pan and on a high heat brown off the chicken pieces in batches for around 2 minutes per side. Set aside
Add the remaining oil to the pan use a wooden spoon to scrape loose any brown bits from the bottom before adding in the onions. Sautee on a medium heat until the onions are soft and translucent, around 3-5 minutes.
Add the crushed garlic, the teaspoon of paprika and the chicken, and mix well before adding in the chicken stock. Simmer for 20 minutes.
Remove from the heat and drizzle the sour cream on top.
Garnish with chopped spring onions.
Serve with rice or mashed potatoes.
For the chicken stock I use two chicken Oxo cubes dissolved in 236 ml of hot water.
One of my favourite Indian dishes is tandoori chicken. In this dish tender chicken pieces are marinaded in yoghurt and flavoursome spices, and cooked to a slight char. This is a great dish to include if you are having a barbecue and want an alternative to the usual sweet barbecue marinades. However, with a little advanced preparation, this also makes an easy mid-week meal.
Easy Tandoori Chicken Recipe
1 kg skinless and boneless chicken thigh fillets chopped into bite size pieces
300 g natural yoghurt
4 tsp extra virgin olive oil
10 cloves garlic crushed
4 tsp cumin
4 tsp ground coriander
4 tsp garam masala
4 tsp ground fenugreek
4 tsp smoked paprika
1 tsp cayenne pepper
2 tsp onion powder
1 tsp salt
1 tsp pepper
Place all the ingredients in a large bowl and mix well. Cover the bowl with clingfilm and leave in the fridge for a minimum of two hours or overnight.
Preheat the oven to 200 °C fan (or 220 °C conventional). Prepare two baking trays by adding a rack to each one.
Skewer the chicken – distribute the chicken pieces over 12 metal skewers.
Spread the skewers evenly over the racks on the baking trays. Cook for 25 minutes turning after 15 minutes. Alternatively, the skewers can be cooked on a barbecue.
This is my slightly healthier version of fried chicken wings, ideal for when you fancy fried chicken but don’t want to go through the faff and mess that comes with frying (using and then having to find a way of discarding lots of oil, and oil splatters on your hob and splash back etc). These seasoned chicken wings are tender and juicy on the inside, but nice and crisp on the outside.
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Oven Baked Crispy Chicken Wings Recipe
Serves: 4 Preparation Time: 5 mins Baking Time: 50 mins
1 kg chicken wings cut at joints
40 g plain flour
1 tbsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp mustard powder
0.5 tsp salt
1 tsp pepper
3 tbsp butter
Pre-heat your oven to 200 °C fan (or 220 °C conventional).
Use kitchen roll to pat the chicken wings dry and set aside.
In a large bowl combine the flour and all the dry seasonings (garlic powder, onion powder, cayenne powder, paprika, mustard powder, salt and pepper).
Add the chicken wings to the seasoning and mix well.
Add the butter to a roasting tin and put into the oven until the butter has melted (approximately 2-3 minutes).
Remove the roasting tin from the oven and use tongs to carefully add the wings to the hot butter. Turn each wing in the butter to ensure it is coated well.
Ensure the wings are evenly spread on the baking tray and bake on the middle shelf of the oven for 25 mins.
Turn the wings and cook for an additional 20 minutes.
These wings are great as a starter and perfect as a finger food for parties.
Serve with barbecue sauce, buffalo sauce or sweet chilli dip.
One dish that we ate regularly during my childhood is adobo. It’s a dish that brings me comfort to this day. My mum would make it for dinners, and our friends would cook it when we would visit their houses. Every Filipino has their own way of cooking adobo, and I will share my very own version.
Adobo is the unofficial traditional dish of the Philippines (and should not be confused with the Mexican/Spanish/Portuguese marinades bearing the same name). It normally consists of chicken or pork, or sometimes both, braised in vinegar, and soy sauce, and delicately flavoured with black pepper and bay leaves. Once it’s cooked up the flavours mesh together to form what I can only describe as adobo-y yumminess. It’s neither salty or sour, it’s just a hearty savouriness that’s unique to Filipino adobo.
It’s so tasty and simple to make, definitely worth a try.
500 g pork belly strips (each strip cut into 3 pieces)
4 cloves garlic
15 ml white vinegar
45 ml lemon juice
120 ml low sodium soy sauce
2 bay leaves
1 tsp cracked black pepper
2 tbsp cooking oil
240 ml water
1 tsp brown sugar
Add the chicken, pork, garlic, white vinegar, lemon juice, soy sauce, bay leaves and black pepper (essentially all the ingredients apart from the water and the sugar) to a large bowl and mix together.
Cover with cling film and leave in the fridge to marinade for at least 1 hour or over night.
Heat the oil in a medium saucepan.
Scrape the marinade from the meat (as best as possible) and set aside the marinade for later.
Brown the meat in batches on a high heat. Fry each piece for roughly a minute on each side.
After the meat is browned add all the pieces back into the saucepan.
Add the water and bring the pot to a boil. Then reduce the heat to simmer.
Simmer for 25-30 minutes, until the meat is cooked through.
Stir in the sugar and continue to simmer for a further 5 minutes.
Meat with a generous fat content is an absolute must in this dish as the fattiness of the meat adds to the flavour. It will not taste the same if you use chicken breast. Chicken legs or even boneless chicken thighs will work though if you’re not keen on meat on the bone.
Steps 3 to 6 are optional. If you are pushed for time then you can just add the marinaded meat straight to the saucepan and continue from step 7. However, I find that browning the meat in advance adds a little extra flavour.
If you’re not a fan of pork you can use 1kg of chicken thighs instead, either with the bone in or boneless. If using bone-in thighs then increase the simmering time in step 8 by and additional 10 minutes. Likewise this dish also works great with just pork, although I would stick to just 500 g of pork belly and use an additional 500 g of lean pork pieces to keep the fat content reasonable.
You can use regular light soy sauce instead of the low sodium version. I prefer the low sodium soy sauce as I’m quite conscious of my family’s salt intake. It also does not take anything away from the authenticity of the flavour.
Traditionally whole black peppercorns are used in this dish. Personally, I’m not keen on the crunch and intense pepperiness this causes every few mouthfuls. Hence I use freshly milled cracked black pepper instead.
Serve with steamed basmati rice, steamed vegetables or salad.