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 of Ballymaloe 100 Recipe Sauce; 1 litre homemade stock or water; 1 x aubergine; 1 x courgette; 3-4 chicken fillets; 500g 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

1 x 360g jar of Ballymaloe 100 Recipe Sauce

1 litre homemade stock or water

1 x aubergine

1 x courgette

3-4 chicken fillets

500g 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 200C. 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 homemade stock or water. 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 creme fraiche or natural yoghurt off the heat before serving (don't boil once added).|Go to the Ballymaloe website for a homemade stock recipe!