Paprika chicken and lentils

  Paprika chicken and lentils
8 servings

Level: Harder

 Preparation: 10 min.

 cuissson: 45 min.

 total: 55 min.


◆ 8 chicken thighs and drumsticks of

◆ 2 ml (1/2 tsp.) Salt

◆ 2 ml (1/2 tsp.) Ground black pepper

◆ 15 ml (1 tbsp.) Of canola oil

◆ 375 ml (1 1/2 cup) sliced ​​white onions

◆ 3 cloves garlic, chopped

◆ 250 ml (1 cup) carrots, peeled and cut into medium dice

◆ 375 ml (1 1/2 cup) peeled potatoes and cut into medium dice

◆ 375 ml (1 1/2 cups) sliced ​​red peppers

◆ 30 ml (2 tbsp.) Paprika

◆ 500 ml (2 cups) chicken broth

◆ 1 ml (1/4 tsp.) Cayenne pepper

◆ 75 ml (1/3 cup) sour cream

◆ 15 ml (1 tbsp.) + 5 ml (1 tsp.) All-purpose flour

◆ 500 ml (2 cups) of green lentils, cooked or canned, drained and rinsed

◆ 2 ml (1/2 tsp.) Salt

◆ 2 ml (1/2 tsp.) Ground black pepper

◆ 125 ml (1/2 cup) chopped fresh parsley

 1 Remove excess fat from chicken. Pat dry with paper towels and season with salt and black pepper.

2 Heat a large heavy pot (or large pan) over medium-high heat. Add canola oil and place the chicken, skin side down. Cook chicken in two batches to avoid cluttering the pan. Bake until the skin is golden brown, then turn and cook for a further 2 to 3 minutes. Remove and set aside in a separate dish. Repeating the steps with the remaining chicken. If necessary, remove excess fat with a spoon, leaving 15 ml (1 tbsp.) Into the pan.

3 Cook the onion and garlic in the same pan until soft. Add carrots, potatoes and peppers and cook for 3 minutes, stirring frequently. Reduce heat and add the paprika and cook for 1 minute to release the flavor while avoiding not to burn the mixture. Deglaze the pan with the broth, scraping the bottom to release the cooking juices. Stir in cayenne pepper, then add the chicken, in arranging them so that the pieces are semi-submerged in the cooking liquid. Bring gently to the boil and cover the pan with a lid. Simmer for about 45 minutes, stirring every 10 minutes. The longer you let it simmer, will be more tender chicken.

4 add the lentil here abt 5-10 mins after as it will take about 30 mins for the lentils to be ready .

5 In a small bowl, whisk sour cream and flour until smooth. Then, add 45 ml (3 tbsp.) Of hot cooking liquid in the sour cream to temper. Add 45 ml (3 tbsp.) And mix into the pan, and cook over medium heat until thickened. 

( I just mix the sour cream n flour together and put them in the stew)

6) add the chopped parsley. seasons with salt and pepper 
original recipe :



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