Ingredients
- 1 tablespoon Cajun seasoning
- 2 teaspoons smoked paprika
- 1 kilogram boneless skinless chicken thighs (fillets, trimmed)
- 2 tablespoons oil (vegetable oil)
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 garlic cloves, minced
- 1 capsicum, green chopped
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes (canned)
- 1 cup chicken stock
- Crusty bread, to serve
How to Make
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Step 1: Combine seasoning and paprika in a large bowl and transfer 3 tablespoons to a small bowl and add the chicken to remaining seasoning mixture and toss to coat.
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Step 2: Heat half the oil in a large, deep, non-stick frying pan over a medium to high heat and add the chicken in two batches and cook for about 4 minutes on each side or until browned and then remove.
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Step 3: Heat remaining oil in same hot pan and add onion, celery and garlic and cook, stirring occasionally, for about 3 minutes or until soft and then add capsicum, paste and reserved seasoning mixture and cook, stirring for a minutes and then stir in tomatoes and stock and return the chicken to the pan and bring to a boil and then cover with lid and gently boil, stirring halfway for about 12 minutes or until chicken is just cooked.
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Step 4: Uncover and gently boil for a further 3 minutes or until sauce is thickened and then remove and serve with bread.
We hope you enjoy this recipe!
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