Chicken Stew With Spanish Paprika

A community recipe by kgw

Not tested or verified by Nigella.com

Introduction

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.

Ingredients

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

Method

Chicken Stew With Spanish Paprika is a community recipe submitted by kgw and has not been tested by Nigella.com 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.