This one-pan chicken, vegetable and tomato stew is well seasoned with paprika and fresh parsley. You can add a spoonful of soured cream at the end for a creamier sauce.
2 people made this
2 tablespoons olive oil, for frying
350g potatoes, cut into small cubes
1 onion, thinly sliced
1 carrot, thinly sliced
2 cloves of garlic, chopped
2 skinless, boneless chicken breasts, cubed
salt and pepper, to taste
1 tablespoon paprika
1 (400g) chopped tomatoes
fresh parsley, finely chopped
Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a casserole pot over medium heat; add potato, onion and carrot. Stir and cook until onion has softened, about 5 minutes. Add chicken and stir to brown; season with garlic, salt, pepper and paprika. Mix in tomatoes and stock; simmer for 10 to 12 minutes, or until potatoes and chicken are cooked through. Sprinkle freshly chopped parsley on top and serve.