Savour the rich flavours of Spanish chicken with smoked ham, chilli and paprika.
Cooking Time
Preparation Time :10 Min
Cook Time : 1 Min
Total Time : 11 Min
Ingredients
Serves :
1 1/2 tablespoons olive oil
8 skinless chicken thigh cutlets
1 red onion, halved, thinly sliced
1 red capsicum, seeded, thinly sliced
2 long fresh green chillies, seeded, thinly sliced diagonally
2 garlic cloves, finely chopped
2 teaspoons paprika
400g can diced tomatoes
250ml (1 cup) Campbell's Real Stock Chicken
150g smoked leg ham, coarsely chopped
3 dried bay leaves
1/4 cup chopped fresh continental parsley
Steamed SunRice White Medium Grain Rice, to serve
SAXA Pink Himalayan Salt Flakes, to season
Directions
Heat 1 tablespoon of oil in a large saucepan or flameproof casserole dish over medium-high heat. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, capsicum and chilli, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the paprika and stir to coat. Add the chicken, tomato, stock, ham and bay leaves.
Reduce heat to medium-low. Cook, stirring occasionally, for 1 hour or until the chicken is tender and starts to fall off the bone. Season with salt and pepper. Stir in the parsley. Serve with steamed rice.
