Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 2 medium onions (sliced)
  • 1 green (bell) pepper (sliced)
  • 1 red (bell) pepper (sliced)
  • 90 g smoked lardons or chopped streaky bacon ((I use the little packs of Tesco Finest Lardons))
  • 4 teaspoons smoked paprika
  • 1 teaspoon caraway seeds
  • 3 cloves garlic (crushed or grated)
  • 800g g chicken thigh (cut into bite size pieces)
  • 400 g tin chopped tomatoes
  • Salt and pepper (to taste)
  • Rice or pasta/mash/baked potatoes/bread
  • Sour cream (optional )
  • 2 tablespoons parsley (optional )

Instruction

  • Put the onion, peppers and olive oil in a large saucepan and fry gently, with the lid on for 5 minutes, until the onions and peppers are softened but not brown.
  • Add the lardons (or chopped streaky bacon) and turn up the heat. Fry for 3 minutes until the lardons, peppers and onions have a little colour.
  • Turn down the heat and add the paprika, caraway seeds and garlic. Fry for 1 minute.
  • Add the chicken, tinned tomatoes, salt and pepper and bring to the boil.
  • Turn down the heat, put the lid on and cook for 45 minutes. Add a little splash of water if it gets too dry. Alternatively you can cook this stew in the oven. Cook at 180C (160C fan/ gas mark 4 / 350F)  for the same length of time (or longer!)
  • Serve with rice, sour cream and a sprinkling of parsley.