Paprika Chicken

Name: Paprika Chicken
Ingredients: 2 tsp vegetable or olive oil; 6 None chicken thigh fillets, trimmed; 1 None Spanish onion, thinly sliced; 1 None red pepper, thinly sliced; 4 cloves garlic, minced; 2 tbsp sweet paprika; 1 (13.5 oz) can diced tomatoes; 1 None chicken bouillon cube, crumbled; 1/3 cup sour cream; 1 tbsp chopped fresh dill; 13.5 oz dried spaghetti; 7 oz green beans

12 ingredients

4 steps

Ingredients

2 tsp vegetable or olive oil
6 None chicken thigh fillets, trimmed
1 None Spanish onion, thinly sliced
1 None red pepper, thinly sliced
4 cloves garlic, minced
2 tbsp sweet paprika
1 (13.5 oz) can diced tomatoes
1 None chicken bouillon cube, crumbled
1/3 cup sour cream
1 tbsp chopped fresh dill
13.5 oz dried spaghetti
7 oz green beans

Directions

1

Heat 1 tsp oil in a deep frying pan over medium-high heat. Cook chicken for 2 mins per side, or until browned. Transfer to a heatproof plate.
2

Add remaining oil to pan. Cook onion and pepper for 3 mins, or until soft. Add garlic and paprika. Cook for 30 seconds, or until fragrant. Add tomatoes, crumbled bouillon cube and 1 2/3 cups boiling water. Return chicken to pan. Bring to a boil then reduce heat and simmer for 10 mins, or until chicken is cooked through. Stir in sour cream until combined. Stir in dill.
3

Meanwhile, cook pasta in boiling salted water for 10 mins, or until tender. Drain. Blanch beans in boiling salted water for 2 mins, or until tender. Drain.
4

Distribute spaghetti and beans between serving plates. Top with chicken. Serve.