Paprika chicken with garlic

Ingredients for 6 servings:

• 1 kg chicken breast fillet(s)
• 1 tbsp paprika powder
• 2 tbsp olive oil
• 8 cloves garlic, unpeeled
• 3 tbsp brandy
• 125 ml chicken broth
• 1 bay leaf
• 2 tbsp parsley, chopped
• e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Remove any visible fat from the chicken breast fillets and cut into large pieces. Then wash the meat thoroughly and pat dry. In a bowl, mix the paprika powder with a little salt and pepper, and perhaps also chili powder. Toss the meat pieces in the mixture. Heat 1 tablespoon of oil in a large pan over medium heat. Fry the unpeeled garlic cloves for 1-2 minutes until browned, remove and let cool. Brown the meat in the remaining oil over higher heat, in batches for about 5 minutes each. Add all the meat to the pan. Pour in the brandy. Boil for 30 seconds, then add the stock and bay leaf. Bring to a boil and simmer covered over low heat for 10 minutes. If you like more sauce, simply add more stock and/or a little water, and thicken it slightly with a little roux or sauce thickener. In the meantime, peel the garlic and crush it with the parsley in a mortar or with a fork until it forms a paste. Add to the meat and mix. Cover and simmer for another 10 minutes. Serve immediately. If you make more sauce, rice goes well with the dish; otherwise, simply enjoy on its own.