Chicken Basque

Savour the rich flavors of Spanish chicken with chili and paprika.

Ingredients (serves 4):

• 1½ tbs olive oil
• 8 skinless chicken thigh cutlets
• 1 onion, halved, thinly sliced
• 1 red bell pepper (capsicum), seeded, thinly sliced
• 2 long fresh green chilies, seeded, thinly sliced diagonally
• 2 garlic cloves, finely chopped
• 2 tsp paprika
• 400g can diced tomatoes
• 250ml (1 cup) chicken stock
• 3 dried bay leaves
• ¼ cup chopped fresh continental parsley
• Steamed Basmati rice, to serve

Method:

1. Heat 1 tablespoon of oil in a large saucepan or flameproof casserole dish over medium-high heat.
2. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
3. Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, bell pepper (capsicum) and chili, stirring occasionally, for 5 minutes or until soft.
4. Add the garlic and cook, stirring, for 1 minute or until aromatic.
5. Add the paprika and stir to coat.
6. Add the chicken, tomato, stock and bay leaves.
7. Reduce heat to medium-low. Cook, stirring occasionally, for 1 hour or until the chicken is tender and starts to fall off the bone.
8. Season with salt and pepper. Stir in the parsley.
9. Serve with steamed Basmati rice.