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Member recipe

Paprika chicken

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(1 ratings)

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Servings

Serves 4

Smoky chicken stew

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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)

Method

    1. Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
    2. Place in a bowl and then fry off chicken thighs in same pan
    3. Once thighs are golden, tip back in onions, garlic etc.
    4. Add the tomato puree and fry for another 1-2mins
    5. Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
    6. Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
    7. Deseed and slice peppers, toss in olive oil Roast peppers until slightly charred in oven
    8. Once peppers are cooked add to stew
    9. Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
    10. Serve with rice or a nice crusty bread

Comments, questions and tips

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terrysa
10th May, 2010
5.05
Very tasty - not too much trouble to prepare either. Will definitely be cooking it again. The smoky flavour of the paprika worked well with the tomatoes and the chicken cooked on the bone had bags of flavour and was succulent too. I had mine with a lovely chilled Cuvee, a Codorníu Selección Raventos NV to be precise. Picked it using supermarket wine reviews - http://www.supermarketwinereviews.com
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