Spanish Chicken and Potato Stew

cook 20 mins
  • 2 tablespoon olive oil
  • 4 boneless, skinless chicken thighs, thinly sliced
  • 500 g (1 lb) potatoes, cut into small cubes
  • 1 red onion, sliced
  • 1 green pepper, cored, deseeded and thinly sliced
  • 1 small red chilli, roughly chopped
  • 1 garlic clove, crushed
  • 1 tablespoon smoked paprika
  • 400 g (13 oz) can chopped tomatoes
  • 3 large tomatoes, roughly chopped
  • 300 ml (1/2 pint) chicken stock
  • salt and pepper
  • crusty bread, to serve
  • Heat the oil in a pan, add the chicken, potatoes, onion, green pepper, chilli, garlic and paprika and cook, stirring, over a high heat for 10 minutes.
  • Add the canned tomatoes, fresh tomatoes and stock and bring to the boil, then reduce the heat and simmer, uncovered, for 6–7 minutes or until the chicken and potatoes are cooked through and the tomatoes have softened. Season with salt and pepper and serve with crusty bread to mop up the juices.
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