Spanish chicken stir-fry
- 4 chicken breast fillets, cut into strips
- Salt and freshly ground pepper
- 5 ml dried oregano
- 30 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 chillies, finely chopped
- 45 ml tomato paste
- 410 g diced tomatoes
- 125 ml chicken stock
- 500 g baby potatoes, cooked and halved
- 1 red pepper, diced
- 15 ml smoked or regular paprika
- 1 ml ground cinnamon
- Pinch of ground nutmeg
- Juice and zest of 1 lemon
- chopped parsley
Season the chicken strips with the salt, pepper and oregano.
Heat the oil in a large pan and fry the chicken in batches until golden. Remove from the pan and set aside.
In the same pan, fry the onion, garlic and chilliies until soft and fragrant. Stir in the tomato paste, tomatoes and stock and bring to the boil.
Reduce the heat and add the chicken, potatoes and red pepper. Season the stir-fry with the paprika, cinnamon, nutmeg and lemon juice and zest.
Season with more salt and pepper to taste.
To finish, sprinkle the parsley over and serve.