Spanish chicken stir-fry
Stir-fry is a great way to put a complete meal and more veggies on the table.
- 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
1 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.
2 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.
3 Reduce the heat and add the chicken, potatoes and red pepper.
4 Season the stir-fry with the paprika, cinnamon, nutmeg and lemon juice and zest.
Season with more salt and pepper to taste.
5 TO FINISH Sprinkle the parsley over and serve.