Dairy Free Paprika Chicken

• tempo ativo: 30 minutes
• tempo total: 1 hour 20 minutes

Ingredientes

8 Chicken Thighs (You can use breasts if you like, but the cooking time is reduced by about 10 minutes)

1 Onion - diced

5 tbsp Smoked Paprika

2 Cups Chicken Stock

2 Medium Tomatoes - Skinned, deseeded and diced

1 1/2 tsp Salt

3 tbsp Flour

1/4 Cup Oatley Dairy Free Whipping Cream (Any dairy free whipping cream will do)

1/2 Cup Oatley Dairy Free Cream

1/4 Cup Plain Dairy Free Yoghurt

3 Cloves Garlic - crushed

Salt and Pepper

Instruções

Preheat your oven to 180°C 370°F

Add some oil to a heavy bottomed frying pan and brown your chicken pieces. Don't overcrowd them. Once browned put them to one side and fry the onion in the same pan until soft, add the garlic for a couple of minutes and then turn off the heat.

Pop the tomatoes in a bowl of boiled water, prick with a knife and when the skin retracts remove with a slotted spoon. Skin, deseed and dice the tomatoes. Add the tomatoes to the onion and garlic. Fry for a few minutes. Add in the Paprika and season with Salt and Pepper. Cook for 1-2 minutes - but not longer as the Paprika burns easily.

Pop the chicken in a large casserole, pour over the chicken stock and add the tomato mixture. Give it a bit of a stir and then cover and put in the oven for 40 minutes. In a bowl or jug, whisk together the flour, dairy free whipping cream, dairy free cream and dairy free yoghurt. Put to one side.

Once the chicken is cooked, remove to a warm plate. Put the pot the chicken was in on a low heat and bring the liquid up to a simmer. Whisk in the flour/cream mixture. Bring to a low simmer, then pour over the Chicken. Serve with rice or noodles.