Paprika Chickenby Jo Pearce
|Preperation time: 20 mins
Cooking time: 30 mins
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)
|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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