Chicken Paprika - Slow Cooker
Over a year ago
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Ingredients
- 6 Chicken Portions
- 45 grams Butter
- 55 grams Seasoned plain flour
- 3 large onions
- 5 Carrots peeled and sliced
- 1 green pepper – seeded and chopped
- 2 Tsp Paprika
- 2 Tsp tomato puree
- 1 Tsp chilli powder
- 750 ml chicken stock
- salt and freshly ground black pepper
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1
Clean, wipe & dry chicken, coat in seasoned flour. Using a pan, fry the chicken until brown all over. Add onions & carrots and fry until soft. Add pepper, paprika, tomato puree, chilli powder and the remaining flour, stir well. Gradually mix in the chicken stock. Bring to the boil and season. Transfer all the ingredients into the crock pot and place in the base unit. Cover with lid and cook for approx 8 hours.
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