For Carers Week 2020, the Carer Support Dorset team, led by Carer Adviser, Trevor cooked up a dish of Paprika Chicken…
Follow the team as they cook this recipe from The Hairy Bikers’ book “The Hairy Dieters“. A simple dish that can make several servings.
Here’s the recipe…
1 tbsp sunflower oil
2 medium onions, halved & finely sliced
12 boneless, skinless chicken thighs
2 garlic cloves, peeled and crushed
1 tbsp smoked paprika (or plain if preferred)
400g tin of chopped tomatoes
40ml chicken stock (fresh or made with 1 stock cube)
2 bay leaves
1 tsp dried mixed herbs
3 large peppers: red, yellow and green
1 tbsp cornflour
1 tbsp cold water
6 tbsp half fat crème fraiche
Freshly ground black pepper
Heat the oil in a large non-stick saucepan or casserole dish and fry the onions over a medium heat for 6-8 minutes until softened and lightly coloured, stirring regularly. Put the chicken on a board and cut away any visible fat. Cut each thigh in half, season with ground black pepper and add to the pan.
Cook the chicken with the onions for 4-5 minutes until lightly coloured on each side. Stir in the garlic and paprika and cook for 1 minute more. Tip the tomatoes into the pan, pour over the chicken stock and add the bay leaves and mixed herbs. Bring to a gentle simmer, then cover the pan loosely with the lid and cook for 20 minutes, stirring occasionally.
While the vegetables are cooking, but the peppers in half and de-seed. Cut them into chunky pieces, each about 3cm. Add the peppers to the chicken and cook everything for another 25-30 minutes, stirring occasionally, until the chicken is tender.
Mix the cornflour and water together to make a smooth paste and stir this into the pan. Cook for 2-3 minutes until the sauce is thickened, stirring constantly.
Serve the paprika chicken topped with a little half-fat crème fraiche. Lovely with a small portion of rice or some mashed potatoes.
Myers.D & King.S, The Hairy Dieters Big Book of Dieting Weidenfeld & Nicholson 2012 pp92-93