Chicken Paprika with Cilantro

This is the first time I have a chicken paprika for lunch & just falling in love with the dish from the first bite!

When I open my refrigerator I found a bunch of cilantro which end up giving a balance for this dish.

You can also use parsley for chicken paprika but today I think I want to make something different, an asian touch on a hugarian dish - why not? ;) 

Cilantro... let's do ur job!

Ingredients:

• 6 Chicken Drumstick
• 2 tbsp Canola Oil
• 2-3 tbsp Low Fat Butter
• 1 Onion, chopped
• 2 cloves Garlic, chopped
• 1 tbsp Paprika Powder
• 1 tbsp Cayenne Paper
• 1 tbsp Flour
• 2 cup Chicken Stock
• 1 handful Cilantro, roughly chopped 
• 2 Red Paprika, de-seeded, slice 
• 4 large Ripe Tomatoes, roughly chopped
• 1/2 cup Light Sour Cream

Directions:

• Season chicken with salt and black paper.
• In a non-stick pan, heat canola oil and butter, brown the chicken on each site until golden brown. Remove from heat, set a side. 

• Still in the sama pan, enter onion and garlic, saute for a sec until the onion is translute. 
• Enter the cayenne paper and paprika powder, stir. Lower the heat, enter the flour, stir quickly - do not burn it. 
• Add the chicken stock, high the heat, enter the chicken, add 1/2 of chopped cilantro and bring to boil.
• Add the red paprika, shimmer for 10 minutes.

• Add the chopped tomato, shimmer for 30-45 minutes. 
• When the chicken is cooked, remove from heat.
• Stir in light sour cream and the 1/2 of cilantro. 
• Check the seasoning, serve with warm rice.
• Enjoy! ;) 

When u look at the color & the list of the ingredients who wasn't tempting?!

I do tempting just type it down! :P

Have this chicken paprika for ur lunch or dinner & serve with warm rice... and then our palate will be the judge! ;)

Stay Healthy & Loves Your Kitchen More! ;) 

Difficulty : Easy

Cooking Time : 60 minutes

Makes : 3-6 serving

Adapted From : BBC Food