Paprika Chicken
This flavorful Spanish-inspired chicken stew is a comforting dish packed with tender chicken, aromatic veggies, and a rich tomato base. The smoky paprika adds a delicious depth of flavor, while the roasted peppers bring a sweet and charred contrast. Perfect for a cozy family meal, this stew is best enjoyed with a side of fluffy rice or some crusty bread to soak up every last drop of the savory sauce.
— Constant Cookbook
Ingredients
- 8 skinless chicken thighs - bone in
- 500ml chicken stock
- 100g Tomato puree
- 1 tin of good quality tinned tomatoes
- 1/2 lemon juiced
- 2 tablespoons spanish smoked papirka
- olive oil
- 1 red pepper
- 1 green pepper
- 5 cloves garlic
- handful of chopped flat leaf parsley
- 1 stick celery
- 2 medium sized onions
- red chilli (optional)
Instructions
- Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
- Place in a bowl and then fry off chicken thighs in same pan
- Once thighs are golden, tip back in onions, garlic etc.
- Add the tomato puree and fry for another 1-2mins
- Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
- Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
- Deseed and slice peppers, toss in olive oil
- Roast peppers until slightly charred in oven
- Once peppers are cooked add to stew
- Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
- Serve with rice or a nice crusty bread
Yield
Serves 4
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