Thursday 12 March 2015

Paprika Chicken HD

This is a recipe from the first Hairy Dieters' book. We cook it a lot - usually making half the amount here and serving it with rice - and the book keeps going walkabout, so I'm recording the essentials here.

1 tbsp olive oil
2 medium onions
12 chicken thighs
2 cloves garlic
1 tbsp smoked paprika
400g can chopped tomatoes
400ml chicken stock
2 bay leaves
1 tsp mixed herbs
3 large peppers
1 tbsp cornflour

Heat the oil in a large pan. Finely chop the onions and fry on a medium heat until softened.

Bone the chicken, if necessary; cut away the fat and cut each thigh in half. Season with pepper and add to the pan, turning occasionally until browned on both sides.

Finely chop or crush the garlic. Stir into the pan along with the paprika.

Add the tomatoes, stock and herbs. Bring to a simmer, cover and cook for about 20 minutes.

De-seed the peppers and chop into chunky pieces. Add them to the pan and cook for another 20-30 minutes.

Mix the cornflour with a tablespoon of the cooking juices and return to the pan. Cook another 5-10 minutes to thicken the sauce.