Thursday, 12 September 2013
Recipe ~ Easy paprika chicken
I made this a couple of days ago, and it was delicious. The chicken was lovely and tender and should please even the fussiest of eaters - and I know because I have two of them living with me.
1 tbsp oil
2 medium onions, finely sliced
12 chicken thighs, boned and skinned*
2 crushed garlic cloves
1 tbsp sweet or plain paprika (I used sweet)
400g tin of chopped tomatoes
400ml chicken stock, a stock cube is fine
2 bay leaves
1 tsp mixed herbs
2 large peppers, deseeded and chopped into chunky pieces ~ orange, yellow or red peppers are best (they look better than green!)
1 tbsp cornflour
splash of cold water
ground black pepper
Heat the oil in a large non-stick pan, and fry the onions until soft. Season the chicken with the pepper and add to the pan.
Cook the chicken and onions for about 5 mins until lightly coloured all over, stir in the garlic and paprika and cook for another minute. Add the chopped tomatoes, chicken stock, bay leaves and mixed herbs. Bring to a simmer then half-cover the pan with the lid and simmer gently for about 30 minutes, stirring every so often.
Add the chopped peppers to the pan, and cook for a further 30 minutes, stirring occasionally. Remove the bay leaves.
Mix the cornflour with the water then stir into the pan. Cook for another 4-5 minutes while stirring, until the sauce has thickened.
Serve with rice, although when my girls ate the leftovers the next day they served it with pasta which they preferred.
*I bought chicken thighs with bones and skin on because it's much cheaper to do it yourself. To bone them, put them skin side down on a chopping board and using a very sharp knife cut around the top of the bone and work your way down. It's very easy to do, the bone comes away very easily. Then turn the thigh over and cut in half down the middle, next pull the skin away from where you cut the thigh - it seems to come away more easily from there. Job done. Of course, you could also buy ready boned and skinned thighs :)