Paprika Chicken Casserole Recipe

Servings – 4

Preparation Time – 20 minutes

Cooking Time – 1 hr

Ingredients

• Chicken Stock (900ml)
• 4 Chicken Drumsticks
• 4 chicken thighs
• 1 tablespoon mild paprika
• 2 tablespoon olive oil
• 1 large onion (Peeled and roughly chopped)
• 1 garlic clove (Peeled and crushed)
• 1 tablespoon flour
• 2 tablespoon tomato puree
• 2 tablespoon Worcestershire sauce
• 4 carrots (Peeled and cut into chunks)
• 1 yellow pepper (Deseeded and cut into chunks)
• 100 g green beans (Trimmed and halved)
• 100 g baby plum tomatoes
• Salt and freshly ground black pepper

Method

1. Sprinkle paprika over chicken portions and season it with salt and black pepper.
2. Heat the oil in a flame-proof casserole and fry the chicken portions over high heat until evenly browned. Remove with a slotted spoon and set it aside.
3. Add onion and garlic to the casserole and fry for about 5-6 minutes. Stir in the flour and cook for 1 minute. Add the stock, tomato puree and Worcestershire sauce; bring to boil.
4. Replace the chicken in casserole and add carrots. Cover and simmer at a gentle flame for about 35 minutes, stirring occasionally. Stir in the beans, tomatoes, yellow pepper; cover and simmer for a further 15-20 minutes until the chicken is cooked properly and the vegetables are tender.
5. Ready to serve.