Paprika Chicken Casserole

Paprika Chicken Casserole

Serves 3
3.5 syns for entire recipe on Red or Extra Easy
Ingredients
9 chicken thighs (all fat and skin removed)
1 onion, halved and sliced
3 cloves of garlic, crushed
1 yellow pepper, sliced
1 courgette, halved lengthways and sliced
1 large carrot, sliced
300ml of chicken stock
500ml of passata
1 tablespoon of flour (3.5 syns)
1 tablespoon of paprika
1/2 teaspoon of cayenne pepper
salt and pepper to season
splash of balsamic vinegar
Frylight or Pam spray


Method
Preheat oven to 180c of 350f
spray frying pan with Frylight of Pam spray and brown chicken. Remove from pan and add to a large casserole dish.
Add the onion, garlic, carrot, pepper and courgette to the frying pan along with a little bit of the stock to prevent from sticking, and cook until softened.
In a small bowl, mix together the paprika, cayenne pepper, flour.
Add this to the vegetables and mix thoroughly to coat. Add the passata and chicken stock, bring to the boil and then pour over the chicken in the casserole dish.

Cover casserole dish with lid and bake in the oven for approx 1 hour.
Delicious served with Cheesy Mash. Serve with Suede or Celeriac mash for a Red day alternative.