Do you ever feel like a teste of Spain? Try out this recipe created by our Greedy Pand, not very spicy but full of flavours from the Mediterranean.

A versatile dish which can either be served with rice or potatoes. Warming but not too spicy paprika and jalapenos give this dish a bit of heat.


  • Chicken (we use breast) sliced into large pieces. If you prefer you can use boned chicken or thighs
  • Carrots (chopped into chunky pieces)
  • Red pepper (sliced however you prefer)
  • Yellow onion (medium slices)
  • 1 mild red Jalapeno chilli
  • 2 cloves of garlic, crushed with the back of your knife
  • Paprika
  • One tin of whole plum tomatoes (or chopped if you prefer)
  • One tablespoon of tomato ketchup
  • One beef stock cube, one chicken stock cube
  • Salt, pepper, sugar, mixed herbs, tarragon, 2 bay leaves
  • Cornflour mixed with cold water to thicken sauce
  • Knob of butter


1. Heat a large frying pan (or a large saucepan if you prefer), add the knob of butter and when it’s started to melt add the garlic, onions, jalapeno and a pinch of paprika. Cook for 5 minutes (you can add a little splash of water if the onions etc start to burn)

2. Add the chicken to the above and cook for a while until it is thoroughly sealed.

3. Add the tin of tomatoes, carrots and red pepper. Then add the ketchup, a shake of mixed herbs, a pinch of tarragon, the stock cubes, salt, pepper, a further pinch of paprika (if you want it a little hotter) and a dessertspoon of sugar (to take away the acidity of the tomatoes). Mix together and add water until the chicken, carrots and red pepper are completely covered. Simmer on a low heat for at least 40 minutes.

4. Thicken the sauce with the cornflour mixed with water and cook for a further 5 minutes. Taste and adjust the seasoning.

5. Serve with rice or boiled potatoes.

You can also add cooked chorizo to this recipe – we didn’t have any to hand – for the real Spanish twist!