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Spanish Chicken Casserole

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A fiery chicken casserole which is perfect for either lunch or dinner.

Ingredients

  • 150g (5oz) skinless chicken breast
  • 1 tsp smoked paprika
  • Juice of ½ lemon
  • 1 bacon medallion, chopped
  • 1 small onion, chopped
  • 4 ripe, medium tomatoes, chopped
  • 150ml (5floz) stock
  • 1 medium yellow pepper, deseeded and chopped
  • 1 handful chives or parsley, chopped

Method

  1. Score the chicken breast. Mix the paprika and 1 tsp of the lemon juice, then rub into the chicken breast. Set aside in the fridge to marinate for one hour.
  2. Heat a non-stick pan over a medium heat, then add the marinated chicken and cook for 10 minutes on each side to seal. Remove the chicken, set aside on a plate and cover to keep warm.
  3. Add the bacon and onion to the pan and heat, stirring continuously, for 5 minutes or until the bacon is crispy.
  4. Add the chopped tomatoes and chicken to the pan and cook for 5 minutes, or until the tomatoes have broken down.
  5. Add the stock and chopped pepper, and cook for another 10 minutes, stirring occasionally.
  6. Add the rest of the lemon juice and chopped chives or parsley, stir well, and serve.
  7. Tip! If you prefer a smoother sauce, use 320g passata instead of fresh tomatoes.

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