Paprika Chicken Stew
Ingredients
- 1 kg chicken thigh [fat trimmed, skinned, deboned]
- 2 tbsp paprika
- 2 tbsp olive oil
- 1 tsp garlic clove [crushed]
- 1 onion [finely chopped]
- 2 cups mushroom [sliced]
- 500 g potato [cut into 1cm cubes]
- 2 cups carrot [cut into cubes]
- 2 tbsp flour
- 1 1/3 cups chicken stock
- 3/4 cup white wine
- 1 1/2 tbsp fresh thyme [finely chopped]
- 300 g jasmine rice [optional - or veg of choice]
Instructions
- In a Ziploc bag / container, combine about paprika, salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
- In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
- Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
- Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
- Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes.
- Make rice according to packaging instruction at this stage or steam veg, make a salad or mashed pumpkin.
- Right before serving, add in the thyme, stir to combine, season to taste and serve with rice, salad or vegetables.
Tried this recipe?Let us know how it was!