This recipe is super easy and it can feed your whole house or you can live off it for several days. It freezes well and tastes even better the next day, cold or hot.
Ingredients:
– 2 chicken thighs. I prefer thighs because they have a stronger flavor. If you’re not a fan of thighs you can use three medium-sized breasts,
– 1 tbsp. paprika
– ½ cup olive oil
– 1 tin of whole tomatoes or however you like them
– 1 tsp. tomato paste
– 1 onion, diced
– 1 red pepper, diced
– 1 handful of black olives
– 1 handful of chopped flat leaf parsley (not necessary, but delicious!)
– Salt and pepper to taste
Equipment:
– 1 wooden spoon
– 1 large, fairly deep pan
Directions:
-If using chicken breast, cut the breast into large bite sized pieces. Leave thighs whole.
-Fry both sides of the chicken in ¼ of a cup of olive oil.
-Add the onion
-Once the onion is soft add the paprika — it’ll smell strong and turn the chicken bright red.
-When the chicken and onion are evenly covered in paprika, add the red pepper.
-Stir well. Add tomatoes and tomato paste then cover with a lid and leave for 15 mins at least! Feel free to leave it for longer on a low heat, but if you are in a rush, 15 mins will help all the ingredients mix well.
-Add the remaining olive oil, the black olives parsley. Cover and leave for a further 5 minutes.
-Season with salt and pepper and serve immediately over rice, couscous, or pasta. If you used thighs pull the bone out of the chicken before serving.
If you’re making extra, It’s even better the next day.
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