About
Create this paprika chicken casserole very quickly! Wealthy and flavoursome having a garlicky paprika and tomato flavoured sauce this casserole is fantastic for a filling family meal. It’s all cooked in a single flameproof casserole dish so there’s almost no dish washing too! You don’t have to serve any other veg quietly - just gently crushed steamed taters or buttered noodles will suffice. Paprika can differ in hotness so if you prefer a spicier flavour make use of the hot variety or use smoked paprika to provide a warming smoky taste. A dollop of soured cream will assist you to awesome lower any heat
- Serves: 4
- Total time: 1 hr 20 mins
- Level of skill: Easy peasy
- Costs: Mid-cost
Ingredients
- 1tbsp mild paprika
- 4 chicken drumsticks
- 4 chicken thighs
- Salt and freshly ground pepper
- 2tbsp essential olive oil
- 1 large onion, peeled and roughly chopped
- 1 garlic clove clove, peeled and crushed
- 1tbsp flour
- 900ml chicken stock
- 2tbsp tomato puree
- 2tbsp Worcestershire sauce
- 4 carrots, peeled and reduce chunks
- 1 yellow pepper, deseeded and reduce chunks
- 100g eco-friendly beans, trimmed and halved
- 100g baby plum tomato plants
Method
- Sprinkle the paprika within the chicken portions and season with salt and freshly ground pepper.
- Heat the oil inside a flameproof casserole and fry the chicken portions on the high temperature until browned throughout. Remove having a slotted spoon and hang aside.
- Add some onion and garlic clove towards the casserole and fry for five-6 mins. Stir within the flour and prepare for one minute then progressively add some stock, tomato puree and Worcestershire sauce. Provide the boil.
- Return the chicken towards the casserole and add some carrots. Cover and simmer lightly for 35 mins, stirring from time to time. Stir within the yellow pepper, beans and tomato plants and canopy and simmer for any further 15-20 mins before the chicken is cooked through and also the vegetables are simply tender.
By Nichola Palmer