Paprika Chicken Stew

I love paprika, it can brighten up a dish with just a small sprinkle of the vibrant red powder! Smoked paprika is my favourite, it brings a wonderful flavour that can transport me to Spanish holidays! This is such a simple dinner, Ive adjusted it from a Hairy Dieters recipe and it went down a treat with my other half.

Paprika Chicken Stew:

Yummy paprika chicken stew

Yummy paprika chicken stew

Serves 2, 6pp per serving

  • Low fat cooking spray
  • 1 medium onion, finely chopped.
  • 4 skinless and boneless chicken thighs
  • 1 clove garlic, crushed
  • 1/2 tspn smoked paprika (I used 1 tspn because I love the flavour)
  • 200g chopped tomatos or passata
  • 200ml good chicken stock
  • 1 bay leaf
  • 1 large yellow pepper, cut into chunks
  • 1 stick celery, sliced
  • 1 tspn mixed herbs
  • 1 tspn cornflour
  • 1 tspn water
  1. Heat a deep frying pan or casserole dish and spray with cooking spray.
  2. Add the onions to the pan and cook for approx 10 mins until softened.
  3. Meanwhile trim each of the chicken thighs of remaining fat and cut each one in half.
  4. Add the chicken to the pan and cook for 3 or 4 mins a side so they are lightly browned.
  5. Stir in the garlic and paprika, making sure chicken is coated in paprika.
  6. Stir in the tomatoes and stock. Add the herbs, bring to the boil and cover the pan. Simmer for 20 minutes.
  7. After 20 mins, add the peppers and celery to the pan and recover. Cook for approx 30 minutes until the vegetables are soft and chicken tender.
  8. In a cup, mix the cornflour and water to make a paste. Add this to the pan and cook for a final 3 or 4 minutes until the sauce has thickened.
  9. Serve with rice or potatoes and some vegetables. Enjoy!

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