Ok. So this week’s meal takes a slightly longer to cook than the past posts but it’s a “throw it all in a pan and leave it” type so, easy to do on a busy week day. I’m also dealing with not having a main oven at the moment as it’s broken so I am trying to cook using only a grill and gas hob…..
This is called Paprika chicken. The family thought it was a little bland so I would add more paprika or put chilli in next time but as it is, it would be great for younger children. It feeds 4-6 people depending upon how many chicken pieces you use.
Chicken breasts or thighs (as many as your family will eat)
2 large white onions diced.
2 garlic cloves crushed or diced.
2 large carrots (or any other vegetables you need to use up)
3 large peppers
1 green chilli (optional)
1 vegetable stock cube (or chicken) dissolved in a cup of water.
3 tablespoons of Paprika
1 teaspoon of mixed herbs
Fry the onion and garlic until golden in a large casserole dish. I use coconut oil as we all love it. Add all the herbs and stir this into the onion. Add the chicken and cook for another 3 minutes. Add everything else and cook for a further 45 minutes (or slightly longer if you have added lots of chicken).
Serve with a green salad, corn on the cob and bread rolls. I always add bread with teenagers as they need filling up!
OH THE JOYS OF LIVING IN THE OLD HOUSE IN THE SHIRES.