Paprika Chicken Stew

Paprika Chicken Stew

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Morocco
Servings 4 people

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.
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