You will need
8 chicken portions, thighs and drumsticks
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
3 T (45 ml) Ina Paarman’s White Sauce Powder
2 T (30 ml) smoked paprika
2 T (30 ml) canola oil
2 onions, thinly sliced
½ t (2,5ml) Ina Paarman’s Green Onion Seasoning
2 garlic cloves, sliced
1 can (410 g) chopped tomatoes
2 carrots, sliced
2 red bell peppers, diced
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
½ cup (125 ml) boiling water
½ cup (125 ml) white wine
½ cup (125 ml) sour cream
Remove excess fat from chicken portions. Measure Garlic Pepper Seasoning, White Sauce Powder and ½ T (7,5 ml) paprika into a paper or plastic bag and shake the chicken portions in it.
Brown the chicken portions on both sides in the oil. Remove with a slotted spoon and place in an ovenproof dish.
Adjust the oven rack to one slot below the middle position. Preheat the oven to 180°C.
Sauté the onion pre-seasoned with Green Onion Seasoning in the remaining oil until soft and golden. Add the garlic and remaining paprika and stir-fry for 1 – 2 minutes. Add the tomatoes, carrots, peppers, Chicken Flavour Stock Powder, water and wine. Bring to a fast boil for 3 minutes. Pour the sauce over the chicken. Cover with a lid or tent with foil.
Bake for 45 minutes. Remove the lid and bake for a final 15 minutes.
Top the dish with sour cream and chives. Serve with buttered tagliatelle.
Smoked paprika: Spice shops and delis may offer a better choice than regular supermarkets.