Savour the rich flavours of Spanish chicken with smoked ham, chilli and paprika.
Ingredients
- 1 1/2 tablespoons olive oil
- 8 skinless chicken thigh cutlets
- 1 red onion, halved, thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 2 long fresh green chillies, seeded, thinly sliced diagonally
- 2 garlic cloves, finely chopped
- 2 teaspoons paprika
- 400g can diced tomatoes
- 250ml (1 cup) Massel chicken style liquid stock
- 150g smoked leg ham, coarsely chopped
- 3 dried bay leaves
- 1/4 cup chopped fresh continental parsley
- Steamed white rice, to serve
- Salt, to season
Method
- Step 1Heat 1 tablespoon of oil in a large saucepan or flameproof casserole dish over medium-high heat. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
- Step 2Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, capsicum and chilli, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the paprika and stir to coat. Add the chicken, tomato, stock, ham and bay leaves.
- Step 3Reduce heat to medium-low. Cook, stirring occasionally, for 1 hour or until the chicken is tender and starts to fall off the bone. Season with salt and pepper. Stir in the parsley. Serve with steamed rice.
- High protein
- Low carb
- Low sugar
Nutrition
2107 kj
Energy
30g
Fat Total
8g
Saturated Fat
3g
Fibre
53g
Protein
217mg
Cholesterol
961.7mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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