Spanish chicken

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 chicken (we use breast) sliced into large pieces. If you prefer you can use boned chicken or thighs
 2 carrots (chopped into chunky pieces)
 1 red pepper (sliced however you prefer)
 1 yellow onion (medium slices)
 1 mild red Jalapeno chilli
 2 cloves of garlic, crushed with the back of your knife
 2 tsp paprika
 1 tin of whole plum tomatoes (or chopped if you prefer)
 1 tbsp tomato ketchup
 1 beef stock cube
 1 chicken stock cube
 Salt and pepper to season
 1 stick tarragon
 2 bay leaves

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.

6

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

Ingredients

 2 chicken (we use breast) sliced into large pieces. If you prefer you can use boned chicken or thighs
 2 carrots (chopped into chunky pieces)
 1 red pepper (sliced however you prefer)
 1 yellow onion (medium slices)
 1 mild red Jalapeno chilli
 2 cloves of garlic, crushed with the back of your knife
 2 tsp paprika
 1 tin of whole plum tomatoes (or chopped if you prefer)
 1 tbsp tomato ketchup
 1 beef stock cube
 1 chicken stock cube
 Salt and pepper to season
 1 stick tarragon
 2 bay leaves

Directions

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.

6

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

Spanish chicken