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Chicken Stew With Spanish Paprika

A community recipe by

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I just had all the ingredients to hand and it worked beautifully - and I wasn't even feeling inspired at the time. I also think a little bit of preserved lemon, or a few stoned and slivered green olives may be nice, but haven't tried them. If you do please post a review and let me know.


Serves: 3

  • 8 chicken thighs (bone in skin off)
  • olive oil
  • 1 finely sliced red onion
  • 3 cloves finely chopped or sliced garlic
  • 4 rashers chopped bacon
  • 2 chopped tomatoes
  • 14 ounces diced tomatoes
  • 1 cup lentils (cooked - not red lentils)
  • 2 teaspoons smoked sweet paprika
  • 1 handful chopped fresh parsley
  • 1 handful chopped fresh basil


Chicken Stew With Spanish Paprika is a community recipe submitted by kgw and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat some oil in frying pan over medium heat, then brown chicken.
  • Remove and set aside in a bowl. Add a bit more oil to the pan if needed and add onion, garlic and bacon, frying gently until onions are transparent.
  • Throw in the raw tomatoes and cook for a minute or so until they start to break down, then add the tin plus about half a tin of water (or stock or tomato passata).
  • Stir in the smoked paprika and lentils and then add the chicken and any juices back into the pan and simmer gently, covered, for about 20 minutes.
  • You might decide to add more liquid (tomato passata, stock, water). Throw in most of the parsley and basil and simmer, uncovered, for a further 5 minutes.
  • Sprinkle with remaining parsley and serve with steamed couscous or rice.
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