Caribbean Chicken
Paprika has always been one of my favorite spices and this tasty Carribbean dishes is a real winner. tasty, not spicy hot but full of flavor. It’s really simple and takes just a few minutes to make. (good for 4 hungry people) A little taste of the Carribbean Maaan.
What you need
4 large boneless chicken breasts or 6 small breasts
1 teaspoon paprika (smoked if you have)
Pinch of salt
Oil for frying
1 green pepper roughly chopped
1 small onion finely chopped
1 tin chopped peeled tomatoes (420g)
100ml chicken stock
Palm of finely chopped parsley
The process
Season the chicken pieces with the paprika and a little sprinkling of salt.
Heat a little oil in a pan on a medium heat and brown the chicken pieces (5 minutes or so) on each side, remove and set aside.
Add the onions and the green peppers to the same pan with a little more oil and cook until the onion is starting to go transparent, add the tomatoes and simmer for about 5 minutes stirring accasionally.
Add back the chicken pieces with any juices from the plate along with the chicken stock and reduce the heat to a slow simmer.
Cover the pan, leaving some space for the steam to escape and simmer for about 1/2 an hour. Add the parsley, give it a stir and simmer for another 3-5 minutes.
Serve with rice or pasta.
To reduce the cooking time cut the chicken pieces into cubes and follow the same process, but you will only need brown for a minute or 2 and simmer for about 10 minutes.
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