Paprika Chickenby Jo Pearce |
| Preperation time: 20 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| olive oil; 8 skinless, boneless chicken thighs, each cut up into bitsized pieces and seasoned; 1 onion, finely sliced; 2 garlic cloves, crushed; 500g floury potatoes, peeled and cubed (make cubes fairly small); 1 tbsp dijon mustard; 1 tbsp sundried tomato paste; 1 tsp paprika; 2 tbsp red wine vinegar; 100ml medium-dry Amontillado sherry; 300ml chicken stock. soured cream to serve(optional) |
| Recipe Method |
| Heat about 2 tablespoons olive oil in a deep
frying pan and brown the chicken thigh pieces all over. Use a
slotted spoon and remove from the pan and set aside. Add another tablespoon of oil to the pan and fry the onion for about 3 minutes. Add the garlic and cook for another minute. Add the potatoes, mustard and sun-dried tomato paste. Stir and and cook for 1 minute. Then add the paprika, red wine vinegar, sherry and stock. Bring this to the boil and allow to reduce for a couple of minutes. Return the chicken, cover and simmer for about 15 minutes. Give it a good stir then allow to simmer uncovered for a further 10-15 minutes or until the chicken and potatoes are cooked through. |
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potato curry Mediterranean chicken with olives Low-fat chicken tikka masala Chicken caesar salad chicken cacciatora |
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