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Spanish Style Smoked Paprika Chicken

Ingredients

  • 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)

Instructions

  • 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!

Notes

Disclaimer: I use grams in my recipes as weighing ingredients is the most accurate method. However, I have also converted the amounts to imperial measurements, but as I have not made the recipe with these, results cannot be guaranteed.