Paprika Chicken

Paprika Chicken

Ingredients 

• 500 g boneless chicken thigh fillets

• 1 red pepper

• 1 yellow pepper

• 2 tsp chopped garlic

• 1 onion, finely chopped

• 1 x 400g tin of chopped tomatoes

• 1 tbsp gluten free plain flour

• 2 tbsp sweet smoked paprika

• 1 tbsp hot paprika

• 250 ml chicken stock, 1 stock pot + 250ml boiling water

• 200 ml sour cream

Instructions 

• Add the onions to a frying pan with a little olive oil and fry on a low heat for around 5 minutes until they start to go transluscent.

• Add the cooked onions and everything else (EXCEPT the soured cream and parsley) to the slow cooker pot. Stir well and then place the lid on and cook for 3-4 hours on high or 5-6 hours on low.

• Before serving, stir in the soured cream. Spoon over mashed potato, rice or pasta and garnish with freshly chopped parsley.