Thursday, 20 September 2012

Chicken Paprikash

This is another of the Hairy Bikers Diet recipes.  In their cook book it is for 6 people, but I reduced it down to two people as follows.  A great dish which is perfect for my seeming addiction for chicken and tomato dishes!

Paprika Chicken
Serves 2, 13 WW pro points per serving

200g chicken thighs, skinless and boneless
1 tsp cornflour, heaped, made up with a little water
2 tsp olive oil
1 can chopped tomatoes
1 onion, halved and finely sliced
2 cloves garlic, crushed
1 tbsp plain or smoked paprika
200ml chicken stock
bay leaf
2 peppers one red, one green
1 tsp dried mixed herbs
To serve
300g potatoes boiled and crushed
2 tbs half fat creme fraich

Heat oil in a pan and fry the onions until softened and slightly coloured, cut the chicken into nice bite sized pieces season with pepper and add to the pan.

Cook for 5 minutes until lightly coloured add the garlic and paprika, cook for a further minute.  Pour in the tomatoes and stock, add bay leaf and dried herbs.  Bring to a simmer, cover and cook for 15 minutes stirring occasionally.

Take the peppers deseed and cut into chunky pieces, add to the chicken and continue cooking for a further 20 mins.

Mix up the cornflour and add to the pan, stir until thickened.

Serve with crushed potatoes and a tablespoon on half fat creme fraiche.

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