Give chicken a smokey kick with this Spanish influenced dish. Serve alongside greens and you have yourself a balanced weeknight meal. It’s one of my favourites and always adored at dinner parties.

INGREDIENTS

  • 500g / 1 lb chicken thighs or tenderloins
  • tinned tomatoes
  • 2-3 capsicums, sliced into strips
  • 1 brown or white onion, diced
  • 1 tbs smoked paprika
  • 1/2 tsp cumin
  • 1 garlic clove
  • 1 tbs rice malt syrup
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 3 tbs fresh parsley, chopped
  • oil, for cooking
  • fresh greens to serve (spinach, rainbow chard or kale)

METHOD

  1. To make the sauce, heat a large frypan over medium heat and add 2 tbs oil. Add the diced tomatoes, sliced capsicums, and onion. Cook over low-medium heat, stirring regularly, for 5 minutes, then add the garlic. Cook for another 5 minutes, or until the tomatoes are soft and the capsicum is cooked. Season to taste with salt and put aside. This can be made the day before and refrigerated.
  2. Heat a large frypan over medium heat and add 2 tbs oil.
  3. Toss the chicken in the smoked paprika and salt, until well coated.
  4. Add the chicken to the pan, and cook for 5 minutes, or until the chicken is nearly cooked through.
  5. Add 1 1/2 cups of the capsicum mixture to the chicken, along with the red wine vinegar, water and rice malt syrup, bring to a simmer and cook covered for another 5 minutes or until everything is heated through and the sauce has thickened.
  6. Serve with the sauteed greens and a lemon wedge.

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