Paprika chicken

Paprika chicken

Chicken thigh is a good cut of meat to choose as it's cheaper than breast fillets and moist and tender, too.

By , 21 September 2015
Paprika chicken
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.44 per serving
Nutritional Info
Each 490g serving contains
  • Fat med
    16.5g
    24%
  • Saturates low
    3.6g
    18%
  • Sugars low
    12.7g
    14%
  • Salt low
    0.3g
    6%
  • Energy 1637KJ 391KCAL
    20%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 334kJ/80kcal.
Ingredients
  • 515g pack Asda Boneless Chicken Thigh Fillets, without skin
  • 1 tbsp sunflower oil
  • 1 red onion, chopped
  • 1 pack of three mixed peppers, chopped
  • 1 level tsp smoked paprika
  • 2 x 400g cans chopped tomatoes
  • 495g Asda Fresh Egg Noodles, to serve
  • 2 tbsp chopped flat-leaf parsley, to serve
Method
  • Cut each chicken thigh into 3-4 pieces. Heat the oil in a large saucepan and cook the chicken until the pieces change colour on all sides. Lift the chicken pieces onto a plate with a draining spoon, leaving the fat in the pan.

  • Add the onion to the pan and cook over a medium heat for 3-4 minutes until soft, stirring occasionally. Add the peppers and cook for another 5 minutes, stirring occasionally.

  • Stir in the paprika. Return the chicken to the pan and add the canned tomatoes. Heat until simmering, cover the pan and simmer gently for 20-25 minutes.

  • Serve with egg noodles mixed with chopped parsley.