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Paprika chicken
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Succulent paprika chicken, a family favorite in a flash.
Ingredients:
18.20 gm olive oil
600g chicken thigh fillets
1brown onion, chopped
100g middle bacon rashers, chopped
2garliccloves, crushed
5.00 gm sweet paprika
1/4 tsp ground turmeric
410g can chopped tomatoes with paste
255.00 gm chicken style liquid stock
100.00 gm white long-grain rice
125.00 ml frozen peas
Choppedparsley, to serve
Instructions:
Preheat the oven to 200°C (180°C fan-forced).
In a large flameproof baking dish, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken in batches, cooking for 5 minutes on each side. Transfer to a plate.
Pour the rest of the oil into the dish. Sauté the onions and bacon for 5 minutes, or until the onions are softened. Add in the crushed garlic, sweet paprika, and ground turmeric. Cook for an additional minute. Mix in the canned tomatoes with paste and chicken stock.
Put the chicken back in the pan and bring to a boil. Cover tightly with foil and bake for 20 minutes. Add long grain white rice, cover tightly with foil again, and bake for an additional 25 minutes until chicken is cooked and rice is tender. Stir in frozen peas, cover, and let stand for 5 minutes until peas are tender and liquid is absorbed. Garnish with chopped parsley.