Hungarian Chicken Stew
A bowlful of this Hungarian Chicken Stew is a perfect dinner for cold winter nights – serve with a chunk of crusty bread for some real good comfort food!
Servings 4
Ingredients
- 200 g cooked new potatoes halved
- olive oil*
- 1 medium onion halved and finely sliced
- 2 garlic cloves crushed
- 4 boneless skinless chicken thighs, cut into bite size pieces
- salt and freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tsp dried mixed herbs
- 2 bay leaves
- 1 red bell pepper deseeded and cubed
- 1 yellow bell pepper deseeded and cubed
- 1 green bell pepper deseeded and cubed
- 400 g tin chopped tomatoes
- 200 ml chicken stock
- 2 tbsp sour cream*
Instructions
- Heat a little olive oil in a large saucepan and fry the onions and garlic until softened.
- Season the chicken pieces with salt and lots of freshly ground black pepper and then add to the pan.
- Fry the chicken until golden then sprinkle over the paprika and mixed herbs. Add the bay leaves.
- Add the peppers, chopped tomatoes and chicken stock and stir together.
- Add the cooked new potatoes to the stew and bring the mixture to a boil.
- Cover the pan with a lid and simmer for 30 minutes or until the chicken is cooked through.
- When ready to serve, stir through two tablespoons of the sour cream. Top with extra sour cream if desired.
Notes
- *If you are following Slimming World replace the olive oil with FryLight and the sour cream with low-fat fromage frais, low-fat natural yogurt or low-fat Greek yogurt to make this recipe Syn FREE.