1 Tablsp Sunflower Oil
350g Chicken Thighs or Breasts (skinned)
1 Onion (peeled and chopped)
1 Clove of Garlic (peeled and chopped)
1 Red Pepper (washed, de-seeded and diced)
2 Teasp Paprika Powder
280ml Boiling Water with 1 Chicken Stock
3 Tablsp Tomato Puree
16 Potatoes (egg sized, scrubbed and boiled)
1 Cauliflower (cut into florets and steamed)
Pinch of Black Pepper
1. Heat the oil in a large frying pan brown the chicken.
2. Add remaining ingredients, except potatoes and cauliflower, simmer for 15 – 20 minutes or until chicken is cooked through.
3. Season with black pepper and serve with potatoes and cauliflower.
A 457.75g serving contains:
of an adults reference intake.