Junior Cycle Home Economics Recipe and Evaluation Handbook
33 Deliciously Creamy Paprika Chicken Learning Intentions
✰ Demonstrate the correct culinary techniques required to prepare and cook this dish. ✰ Apply appropriate hygiene and safety rules when making this dish. ✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.
Equipment
Chopping board(s) (colour-coded), sharp knife, weighing scales, saucepan, measuring jug, garlic crusher, heavy-based pan/wok, wooden spoon, colander, serving dish, cutlery, two large plates (for cutlery).
Serves: 2–3 45 mins Perfect dish for all class lengths. Ingredients
150 g penne pasta pinch salt 1 tbsp olive oil
200 ml chicken stock 2 diced chicken fi llets 100 g chorizo 1 red pepper 1 small red onion 1 small white onion 2 cloves garlic
4 medium closed-cup mushrooms
1 tbsp vegetable oil 1 tbsp plain fl our 2 tsp smoked paprika 150/200 ml single cream
black pepper and salt to taste
fresh parsley (to garnish)
Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT. 2. Weigh and measure all ingredients.
3. Place the pasta in a saucepan of boiling water, add a pinch of salt and a teaspoon of olive oil. Bring back to the boil and allow to simmer for 8–10 mins until the pasta is cooked al dente.
4. Using the measuring jug, add 200 ml of boiling water to a stock cube and stir until the stock cube has dissolved. Alternatively, use homemade chicken stock.
5. Cut the chicken into bite-sized pieces using the meat scissors.
6. Finely dice the chorizo.
7. Wash, deseed and slice the pepper. Peel and slice the onions. Peel and crush the garlic. Wash and slice the mushrooms.
8. Heat the vegetable oil in a large, heavy-based pan (ideally) or wok. Cook the chicken on a medium to high heat for 3–4 mins until the meat has turned white all over.
9. Add the chorizo, onions, garlic and mushrooms, then turn down the heat to a low to medium setting. Cover with a lid and sweat the ingredients for 3 mins. Add the peppers and sauté for a further 3 mins.
10. Add the fl our and paprika to the mixture in the pan and stir until combined, taking care not to burn it.
11. Add the stock in small amounts and stir after each addition. If the mixture appears dry, add a little more stock. Simmer for 10 mins with the lid on.
12. Strain the pasta using the colander.
13. When the chicken is cooked, remove from the heat, add the pasta, stir in the cream and simmer for 1 min while stirring. The chicken should be moist and the vegetables al dente.
14. Serve hot, add black pepper and salt to taste and garnish with fresh parsley.
UNIT 5 125
TOP TIP
When making this dish, sour cream can be used instead of regular cream. Sour
cream gives a deeper taste,
whereas regular cream gives a creamier taste.
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