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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces. | 2. Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper. | 3. Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned. | 4. Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic -- mix well.! Careful not to burn the mixture. | 5. Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side. | 6. Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well. | 7. Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water. | 8. Reduce to a simmer, and cook for about 50 minutes to an hour. | 9. Serve with rice or potato pieces! Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	kg	diced skinless	1720.0	0.0	208.5	92.5
onion	500	g	diced	200.0	46.7	5.5	0.5
red pepper	1			1.25	0.2753	0.0584	0.0138
paprika	3 -4	tablespoons		0.0	0.0	0.0	0.0
chicken stock	2	tablespoons		10.8	1.0590000000000002	0.7559999999999999	0.36
flour	2 -3	tablespoons		0.0	0.0	0.0	0.0
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
water	2 -3	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.