Paprika Chicken with Mediterranean Veg

Name: Paprika Chicken with Mediterranean Veg
Cook time: 1 h
Total time: 1 h
Cuisine: Hungarian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 litre chicken stock; 1 aubergine; 1 courgette; 3-4 chicken fillets; 500 g baby potatoes (quartered); 1 jar roasted red peppers (drained and sliced); 1 x 400g tin cannellini beans (drained and rinsed); 2 tbsp smoked paprika; 1 tsp dried dill; Pinch of cayenne pepper (optional)

Serves 4

Cook: 1 hr

Gluten Free

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 litre chicken stock

1 aubergine

1 courgette

3-4 chicken fillets

500 g baby potatoes quartered

1 jar roasted red peppers drained and sliced

1 x 400g tin cannellini beans drained and rinsed

2 tbsp smoked paprika

1 tsp dried dill

Pinch of cayenne pepper optional

Method

Step 1

Quarter the baby potatoes. Dice the aubergine and courgette.

Step 2

Preheat the oven to 200°C. Spread the diced courgette and aubergine on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, until lightly golden and softened. Set aside.

Step 3

Meanwhile, Pour the Ballymaloe 100 Recipe Sauce into a large saucepan and pour in the chicken stock. Add a splash of water to the empty jar and swish it around, then add that to the pan too.

Step 4

Add the chicken fillets and quartered baby potatoes to the saucepan. Stir in the smoked paprika, dried dill and cayenne (if using).

Step 5

Add the roasted red peppers as well as the courgette and aubergine. Stir to combine. Make sure the chicken and potatoes are mostly submerged in the liquid.

Step 6

Bring to the boil, then reduce to a steady simmer. Cook uncovered for 45–60 minutes, stirring occasionally, until the chicken is cooked through, the potatoes are tender and the sauce has thickened slightly.

Step 7

Stir in the cannellini beans for the last 5 minutes, until warmed through.

Step 8

Shred the chicken in the pan with two forks. Season to taste before serving.

Chef's Tips

Serve in shallow bowls, with crumbled feta on top (if using).

Serving Suggestions & Notes

Add some greens: Add a handful of spinach or chopped kale for the last 2 minutes of cooking. | Prefer thighs?: Swap chicken fillets for boneless chicken thighs for extra tenderness; simmer until fully cooked, then shred. | Extra richness: Stir in a spoon of crème fraîche or natural yoghurt off the heat before serving (don’t boil once added).