4 peppers 4 chicken joints 1 tbsp oil 1 onion 2 1/2 tbsp paprika 250 ml chicken stock 1 tbsp tomato puree 75 ml soured cream 1 salt 1/2 stock
Instructions
4. Reduce the cooking juices to a syrupy glaze. Stir in the tomato puree and the remaining stock. Boil and then add the chicken peppers and seasoning. Pour over the cream or yogurt and heat through.