Hairy Bikers' Chicken Paprikas

Rich, red and ritzy, the three different paprikas add a smoky, sweet and spicy tang.

• Ready In: 1 hr 40 mins
• Serves: 6-8

Ingredients

• 1  roasting chicken
• 2  tablespoons olive oil
• 1  ounce butter
• 1  large onion, peeled and finely chopped
• 6  garlic cloves, peeled and finely chopped
• 1  tablespoon sweet paprika
• 1  tablespoon hot paprika
• 1  tablespoon  smoked paprika
• 1  tablespoon flour
• 1  cup  chicken stock
•  handful flat leaf parsley, chopped
• 2  red peppers, seeded and cut into 1cm strips
• 4  tomatoes, chopped
• 1  cup sour cream

Directions

1. Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
2. In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
3. Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
4. Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
5. When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.