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Paprika chicken

By jotsang (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Smoky chicken stew


  • 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)


  • STEP 1
    Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
  • STEP 2
    Place in a bowl and then fry off chicken thighs in same pan
  • STEP 3
    Once thighs are golden, tip back in onions, garlic etc.
  • STEP 4
    Add the tomato puree and fry for another 1-2mins
  • STEP 5
    Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
  • STEP 6
    Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
  • STEP 7
    Deseed and slice peppers, toss in olive oil
  • STEP 8
    Roast peppers until slightly charred in oven
  • STEP 9
    Once peppers are cooked add to stew
  • STEP 10
    Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
  • STEP 11
    Serve with rice or a nice crusty bread

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