This is a healthy and tasty dish and so easy to make:
1 tablespoon oil (I use olive oil)
2 medium onions, finely sliced
12 boneless, skinless chicken thighs or 4 chicken breasts
2 garlic cloves, peeled and crushed
1 tablespoon paprika (plain or smoked)
400g can chopped tomatoes
400ml chicken stock
2 bay leaves
1 teaspoon dried mixed herbs
3 large peppers (bell peppers, any colour)
1 tablespoon cornflour (cornstarch)
1 tablespoon cold water
Salt and pepper
Heat the oil in a large non stick pan and fry the onions over a medium heat for about 5 minutes until softened and lightly coloured, stir regularly.
Cut the chicken thighs in half or if using chicken breast cut into large chunks, season the chicken and cook in the pan with the onions for 4-5 minutes until lightly coloured.
Stir in the garlic and paprika and cook for a further one minute.
Tip the tomatoes into the pan, pour over the stock and add the bay leaves and mixed herbs.
Bring to a gentle simmer, then cover the pan loosely and cook for 20 minutes, stirring occasionally.
Cut the peppers in half and de-seed then cut into chunky pieces. Add the peppers to the chicken and cook everything for a further 25 minutes, stirring occasionally until it is all tender.
Mix the cornflour and water together to make a smooth paste and stir this into the pan. Cook for 2-3 minutes until the sauce is thickened, stirring constantly.
You can serve the paprika chicken with a dollop of creme fraiche on top, with rice or mashed potatoes.
Adapted from a Hairy Biker recipe.