Chicken PaprikaPrep.Time: 20 mins
Cook.Time: 60 mins
Saucepan with Lid
(vented if you have one)
Ingredients4 Chicken Breasts
2 Red Onions
2 Cooking Onions
4 Cloves Garlic
2 Tins Chopped Tomatoes
75g/2.5oz Tomato Puree
2 Tbsp Olive Oil
3 Chicken Stock Cubes
1 tsp Italian Seasoning
1 tsp Thyme
1 Tbsp Paprika
MethodChop onions finely and fry gently in olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Chop peppers and add to saucepan.
Chop chicken into cubes and add to pan.
Cook until chicken has whitened then add the stock cubes and paprika.
Stir well to coat the ingredients.
Pour in the tinned tomatoes, herbs, some pepper, and the tomato puree and stir well.
Allow to simmer for 40 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes
Serve with Boiled potatoes or rice.
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