Slow Cooker Paprika Chicken

Source: BBC Food

Tags:  main ,  slow cooker

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Ingredients

  • 2 tbsp sunflower or olive oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • 2–3 tsp hot smoked paprika, to taste
  • 1 tbsp plain flour
  • 2 tins chopped tomatoes
  • 3 tbsp tomato purée
  • 50ml chicken stock, made with 1 chicken stock cube
  • 1 tsp dried mixed herbs
  • 1kg chicken thighs, skin removed
  • 1 each large red, yellow and green pepper, cut into roughly 3cm chunks
  • Salt and freshly ground black pepper
  • Soured cream, to serve
  • Chopped fresh flatleaf parsley, to serve (optional)
  • Rice or pasta

Method

  1. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 5 minutes, or until softened and lightly coloured, stirring regularly. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly. Tip into the slow cooker, sprinkle over the flour and toss to thoroughly coat.
  2. Add the chopped tomatoes, tomato purée, chicken stock and mixed herbs to the slow cooker pot. Season well with a little salt and lots of ground black pepper and stir well.
  3. Add each chicken thigh to the slow cooker pot, nestling well into the sauce and leaving a little room between each one if possible. Don’t stir again at this point as you want the thighs to retain their shape once cooked. Scatter the pepper chunks on top of the chicken and sauce but do not stir.
  4. Cover with the lid and cook on high for 4–5 hours or low for 6–8 hours, until the chicken is tender.
  5. Serve with rice or pasta, along with the soured cream and parsley.