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Paprika Chicken Pot

This recipe serves 6 at 1 Bite per serving

Preparation Time
15mins
Cooking Time
40mins
Level
Easy
Serves
6
Bites
1
Ingredients

6 Chicken breasts, skinless and boneless, sliced into pieces.

Seasoning

Paprika

2 tsp Olive oil

1 clove Garlic, pressed

1 Medium onion, finely chopped

100g Sliced mushrooms

500g Baby potatoes, cut into chunks

100g Baby carrots

2 tbsp Flour

500ml Chicken stock

200ml White wine

Fresh thyme, finely chopped

Method

In a Ziploc bag, combine 2 tbs paprika, and 1 tsp of salt and pepper.

Mix together and add 4-5 pieces of chicken at a time, lightly shaking.

Remove the chicken pieces from the bag and put on a large plate.

Repeat the process, until all the chicken has been coated. In a large heavy frying pan, heat the oil over medium-high heat.

Add the chicken and cook until brown, then transfer to a plate.

Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes.

Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.

In a bowl gently whisk the flour into the wine. Gradually pour into the vegetable mixture.

Bring to a boil, stirring frequently. Add the chicken stock and stir well. Return the chicken to the pan and bring to a boil.

Cover the pan, and reduce the heat to medium-low, simmering for about 30 mins until the chicken and vegetables are cooked.

When everything is cooked add in the thyme and stir. Add more seasoning to taste if desired.

Serve with brown rice.

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