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.