A fantastic one pot meal this Spanish Chicken is great for those
busy winter weeknights.
Ingredients
- 2 Tbsp Gregg's Smoked Paprika
- 1 Tbsp plain flour
- 6 chicken pieces, approx 1kg
- 2 Tbsp olive oil
- 1 onion, sliced
- 2 tsp Gregg's Crushed Garlic
- 1 x 400g can chopped tomatoes
- 1 x 420g can chickpeas, drained
- 1/2 - 1 cup liquid chicken stock
- 1 capsicum, roasted and sliced
Method
Place the Gregg's Smoked Paprika and flour in a large plastic
bag. Add the chicken pieces and shake until they are well
coated.
Heat the oil in a frying pan over medium high heat. Add the
chicken pieces and brown all over. Remove the chicken and set
aside.
Add the onion and Gregg's Crushed Garlic to the pan and cook for
2 minutes or until the onion is soft. Add the chicken back to the
pan along with the tomatoes, chickpeas and ½ cup stock. Cover the
pan, bring to the boil then reduce the heat and simmer gently for
30 - 40 minutes or until the chicken is cooked through. Stir
a few times during cooking, adding more stock if required.
Serve on couscous, pasta or rice garnished with sliced roast
capsicum.