Great tasting chicken dish with corns salsa and rice.
2 kg chicken pieces, with skin on
1 Tbsp sweet paprika
2 cloves garlic, thinly sliced
2 tsp fennel seeds
2 medium brown onions halved, thinly sliced
1 400 g tin tomatoes
1 cup chicken stock
1/3 cup sour cream
1/4 cup fresh continental parsley, chopped
salt to season
white jasmine rice, cook to packet directions
2 fresh corn kernels, kernels removed
1 red onion , finely chopped
1 red capscium, sliced small pieces
salt & pepper to season
- Season the chicken with salt and pepper. Heat oil in a large fry-pan or saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
- Add garlic and onion to the pan. Cook stirring for 2-3 minutes or until golden. Add paprika and fennel seeds. Cook stirring for 1 minute. Stir in tomatoes and stock. Add the chicken . Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from the heat.
- Stir in the sour cream. Sprinkle with fresh parsley.
- I served this dish with a corn salsa and white jasmine rice.