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Jamanda

Chicken paprikash

By Bebo

Brown some chicken joints (I did 8 thighs last night) in olive oil and set aside. Then soften two chopped onions in the same pan. When soft add a tablespoon of smoked paprika, cayenne pepper to taste (we like hot so it was two heaped teaspoons) and a tablespoon of plain flour. Give a good stir and cook the flour out for a minute or two. Add a tin of chopped tomatoes, chicken stock and put the chicken back in the pot. Half an hour before serving add some sliced peppers (colour of your choice but I used green) and serve with a dollop of sour cream on top.
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