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Spanish chicken

Serves:

2

Cook Time:

45

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Notes

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Ingredients

  • 1 tbsp. light olive oil

  • 4 (around 250g) chicken thigh fillets, cut into bitesize pieces

  • 1 onion, cut into thin wedges

  • 2 cloves garlic, crushed

  • 1 red pepper, sliced

  • 1 tbsp. red wine vinegar

  • 1 tbsp. smoked paprika

  • 400ml chicken stock

  • Handful black olives, halved

  • 50g toasted flaked almonds

  • Crusty bread or rice to serve

Method

  1. Heat the oil in a frying pan over a medium-high heat and add the chicken thigh fillet pieces. Fry until lightly golden.

  2. Add the onion and fry until starting to soften.

  3. Add the peppers and garlic and fry until the peppers are starting to soften.

  4. Add the red wine vinegar and smoked paprika and cook for 1 minute.

  5. Add the chicken stock and simmer for 20 minutes.

  6. Stir through the olives and flaked almonds, check for seasoning and serve with crusty bread or rice.

Nutrition

kcal

434

fat

27.4

sat fat

2.2

carbs

15.7

sugars

7.6

fibre

6.1

protein

27.7

salt

1.1

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