Paprika Chicken

Juicy chicken, sweet paprika, veg & rice. A simple dish for all the family!

Serves 4, Approx £1 per person

Prep/Cooking time 30-40 minutes


500g boneless, skinless chicken thighs, cut into bite sized chunks

1 onion, chopped

75g mushrooms, sliced

2 cloves garlic, crushed

2 roasted red peppers from a jar, sliced into strips

200g Basmati rice

750ml chicken stock

2tsp paprika

salt & pepper

Place a large frying pan over a medium heat with 2 tbsp oil. Fry the onion adding the mushrooms & garlic after a few minutes & cook until the mushrooms are soft. Set aside.

Season the chicken with salt & pepper & sprinkle over the paprika, mix well so that the chicken gets coated. Add a little more oil to the pan & cook for 10 minutes until browned.

Add the peppers, rice & stock then bring to the boil cover & simmer until the rice is tender & the liquid is absorbed.


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