Spanish Style Smoked Paprika Chicken Stew
As a working mum, I want my weekday evening meals to be nutritious, no-nonsense, and quick to prepare, like my Teriyaki noodle soup.
Just recently, I started planning my meals and if you don’t do so already, I can’t recommend it highly enough. Knowing what you are going to eat weeks in advance means you can shop accordingly, with less opportunity of sitting there at 5pm wondering what on earth you are going to scramble together for the family meal (and believe me, this was my life’s signature tune for a long time).
This tasty, filling and simple Spanish style smoked paprika stew fits the bill perfectly. With a handful of household staples, and under one hour to cook, this is the ideal weekday meal, especially as the weather cools.
I don’t eat mashed potato often (I absolutely hate peeling potatoes with a passion), but I had an enormous craving to make some, and I am glad I did, because it was the perfect accompaniment for this wowzer of a stew.
That said, it would have gone amazingly well with just about anything. To enhance the Spanish theme, you could even add chorizo, but I wanted to keep it fairly low fat so added tons of smoked paprika instead.
The measurements below were easily enough to feed a family of four, but it is easily adaptable if you want to make more (or less).
This recipe was adapted from The Happy Foodie.
Spanish Style Smoked Paprika Chicken
- 1 tablespoon olive oil
- 1 large onion
- 1 red pepper
- 1 green pepper
- Around 3-5 cloves garlic (dependant on personal preference)
- 500g (17½ oz) passata or tinned tomatoes
- 1 tablespoon tomato puree
- 600-700ml (2½-2¾ cups) stock
- Sea salt & pepper (to taste)
- 1 tablespoon smoked paprika
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 500-600g (20 oz) boneless chicken breast (chopped into chunks)
- In a large pan, heat the olive oil then add the chopped onion and peppers. Fry for about five minutes, then add the garlic. Cook for a further couple of minutes.
- Add the passata or tinned tomatoes along with the stock. Throw in the herbs and spices and season with sea salt and pepper to taste. Cook until the mixture bubbles then add the chicken.
- Cover and leave to cook for around 50-60 minutes. Serve immediately with mash or rice. Enjoy!