Recently I’ve been looking for recipes which are really quick, as well as cheap, fresh and easy. This paprika chicken recipe only takes about 15 minutes but doesn’t compromise on flavour.
Using chicken thighs also adds to the depth of flavour – I nearly always prefer chicken thighs to breasts (they’re cheaper too).
I absolutely love smoked paprika and use it a lot – it brings back memories of hot, summer holidays in Spain.
I’ve used cannellini beans here but haricot or butter beans would be a good alternative.
- 2 x skinless chicken thighs, roughly chopped
- 1 tin of cannellini beans
- 1 large onion, roughly chopped
- 1 clove garlic, chopped
- 1 red pepper, sliced
- 1 teaspoon paprika
- Small chilli, chopped
- 1 teaspoon tomato paste
- Water from a recently boiled kettle (about a wine glass worth)
- Olive oil
- Salt and pepper
- Heat some oil in saucepan, add the onions and cook until transparent. Add the garlic and red pepper.
- Add the chicken, chilli and paprika and stir well, cook for about 5 minutes.
- Add the remaining ingredients, stirring well. Cover with a lid and simmer for 10 minutes until the chicken is cooked.