I was originally inspired by the Hairy Dieters (Bikers) Chicken Paprika Recipe. I didn’t buy the book because I’m on a diet, even though I should be, but because I was at a friend’s recently and she made the Lamb Tagine and it was amazing. I had a quick look through the book and saw quite a few recipes that I could adapt and that I wanted to cook.
It was a really nice midweek meal. However, next time I may consider adding more Paprika to give it more of a kick.
- 1 TBSP sunflower oil
- 2 medium onions, halved and thinly sliced
- 500 g chicken thighs, halved
- 2 cloves of garlic
- 1 TBSP paprika
- 400g tin of chopped tomatoes
- 300 ml of
- chicken stock
- 2 bay leaves
- 1 tsp dried mixed herbs
- 3 large peppers (red, green yellow) chopped into chunks
- 1 TBSP cornflour
- 1 TBSP water
- Crème Fraiche
- Heat the oil in a large frying pan. Fry the chicken for approx 5 minutes until it is sealed. Add the onions and sauté for 2-3 minutes until they soften. Stir in the garlic and paprika and cook for another minute.
- Transfer to the slow cooker. Pour in the tomatoes and stock, add the bay leaves, herbs and peppers. Mix well and cook and cover on low for at least 6 hours.
- One hour before serving, mix the corn flour with the water in a separate bowl. Then mix into the slow cooker, replace the lid and cook for another hour. This should help thicken it.
- Serve on a bed or rice with a dollop of Crème Freche. Don’t forget to ferret out the Bay Leaves.
If you decide to try the recipe, please do pop back and let me know how you got on.
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