Paprika chicken stew with potatoes and carrots

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• Potatoes180 g
• Carrots100 g
• Onion50 g
• Paprika3 g
• Tomato paste15 g
• Chicken broth200 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Peel and chop the onion; peel the potatoes and carrots and cut them into pieces of about 2.5 cm; cut the chicken thighs into pieces of about 4 cm and salt them. Heat the chicken stock.
2. Heat the oil in a saucepan over medium heat and fry the onion for 3 minutes, until it softens; add the chicken and brown it for 5 minutes, turning, until coloured on all sides.
3. Lower the heat, sprinkle over the paprika, add the tomato purée and stir for 1 minute, until fragrant: over high heat paprika burns and turns bitter.
4. Add the potatoes, carrots and hot stock, season with salt and black pepper and stir.
5. Cover and cook over low heat for 35 minutes, stirring now and then, until the chicken is tender, the vegetables soft and the sauce has thickened.