Smoked paprika chicken stew recipe
 This is a simple chicken stew that packs in a lot of flavour. Peppers, butter beans and smoked paprika give this dish a Spanish feel. Each serving provides 313 kcal, 35g protein, 22g carbohydrate (of which 14g sugars), 8g fat (of which 1.5g saturates), 9g fibre and 0.4g salt. 1 tbsp vegetable oil1 onion, roughly chopped2 garlic cloves, crushed or finely grated2 red peppers, seeds removed, roughly chopped1 tbsp smoked paprika1 tbsp tomato purée7 chicken thigh fillets, boneless, skin removed and halved 2 x 400g tins chopped tomatoes400g tin butter beans, drained and rinsed1 unwaxed lemon, finely grated zest only2 tbsp roughly chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 tbsp vegetable oil 1 onion, roughly chopped 2 garlic cloves, crushed or finely grated 2 red peppers, seeds removed, roughly chopped 1 tbsp smoked paprika 1 tbsp tomato purée 7 chicken thigh fillets, boneless, skin removed and halved 2 x 400g tins chopped tomatoes 400g tin butter beans, drained and rinsed 1 unwaxed lemon, finely grated zest only 2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper Method Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side. Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side.