Paprika Chicken

Sweet peppers, paprika and tomatoes are the main components of this chicken dish. It can all be cooked in a slow cooker or on the stove. If a thicker sauce is wanted, reduce the amount of water.

Recipe (oil free, salt free):
Serves 2-3,
Chicken drumsticks skinless – 2
Chicken thighs on the bone, skinless – 3
Spelt flour – 1tbsp
Paprika – 2tsp
Onion chopped – 1
Red pepper chopped – 1/2
Orange pepper chopped – 1/2
Tomato chopped – 1
Garlic cloves chopped – 2
Tomato puree – 1tbsp
Cracked black pepper – 1/8tsp
Frozen spinach – 2 blocks
Water – 200ml
Almond milk – 100ml

Mix the flour with half of the paprika. Coat the chicken with the flour mix. Saute the onion, peppers and garlic in water for 5 minutes. Once the vegetables have softened, add the tomato, tomato puree, black pepper and the rest of the paprika. Cook for a minute and then stir in the water. Bring to a boil and then add the chicken pieces. Any leftover flour mix can also be added. Cover and simmer for 40 minutes or on high for 2 hours in a slow cooker. Once the chicken is cooked, add the spinach and milk. Cover again and simmer for 5 minutes.

Original recipe:
Tuscan Chicken by Mary Berry

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.