Chicken paprikash

Chicken paprikas. Easy Food

Serves 4

1 tbsp olive oil
2 chicken fillets, sliced into strips
Salt and black pepper
1 red pepper, deseeded and sliced
1 onion, chopped
3 garlic cloves, crushed
2 tbsp smoked paprika
3 tbsp flour
2 tbsp tomato purée
360ml chicken stock
1 x 400g tin of chopped tomatoes
1 x 400g tin of chickpeas
120g sour cream

To serve:
Fresh parsley, chopped
Rice, mash or tagliatelle

  1. Heat the oil in a large pan over a medium-high heat. Season the chicken and cook for 5-7 minutes until sealed on all sides but not cooked through. Remove to a plate and set aside.
  2. Add the red pepper to the pan and cook for 4-5 minutes until slightly charred but retaining a crunch. Remove to a plate and set aside.
  3. Turn the heat to low and add the chopped onion to the pan. Cook for 10 minutes until soft, then add the garlic and continue cooking for one minute longer.
  4. Add the paprika and flour and stir to combine. Stir in the tomato purée.
  5. Add 100ml of the chicken stock and whisk until blended, then whisk in the remaining stock. Stir in the tinned tomatoes.
  6. Return the chicken to the pan and add the chickpeas. Bring to a boil, then reduce the heat, cover with a lid and simmer for 20 minutes.
  7. Uncover the pan and stir in the red pepper strips and the sour cream. Remove from the heat immediately. Taste and season with salt and black pepper.
  8. Sprinkle with chopped fresh parsley and serve with rice, mashed potato or tagliatelle.

Per Serving: 488kcals, 18.9g fat (6.3g saturated), 49g carbs, 12.1g sugars, 33.5g protein, 13g fibre, 0.432g sodium