Lisa's Paprika Chicken

Paprika Chicken

 
Ingredients
 
  • 6 chicken cutlets - slashed three times
  • Olive oil
  • 5 capsicum
  • 1 large onion diced
  • 5 big garlic cloves crushed
  • 400 gram can diced tomatoes
  • 3 - 4 tablespoons tomato paste
  • 1 teaspoon cinnamon
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons paprika
  • 1/4 cup water
  • 1 cup water Salt & white pepper
  • 1/4 cup chopped parsley
  • 1 largish sweet potato- peeled & sliced in 1inch slices then cut each slice in half.
 
 
Method
 
 
  1. Roughly chop 4 capsicum . Puree with tomato paste & 1/4 cup of water. This will make up around 2 - 3 cups of capsicum puree. Finely slice 1 capsicum into strips.
  2. Sprinkle salt & white pepper over chicken. Heat up camp oven. Approx 24 beads under base.
  3. Warm up oil & fry chicken till nice & golden. Remove & place in bowl. Place onion, capsicum strips & crushed garlic in camp oven - fry off till softened ( about 2 - 4 minutes) . Stir in spice & cook until fragrant - About a minute or 2.
  4. Add capsicum puree mix , diced tomatoes & 1 cup water. You could pop in a crumbled chicken cube if you feel like it. Stir together then add chicken cutlets & any juices. Bring to boil then remove some of the bottom heat to reduce heat to a gentle simmer. 
  5. Stir through parsley. Pop lid on with 2 or 3 heatbeads on top. Let simmer for about 40 minutes . 
  6. Add sweet potato & simmer till it is cooked through. Add a little water if it starts to thicken too much.

 

Serve with rice, sour cream & grated cheese. Suitable for 8 chicken cutlets. Would serve 4 .

Note: If you wish to spice up further add 2 teaspoons chilli flakes when frying off spices & scatter with fresh sliced chilli when serving.

Note: If your camp oven starts going off the simmer just use a few of the heat beads you took off after frying, back under to bring it back to simmer. Enjoy your meal.

 

Recipe & Pictures Courtesy our Camp Oven Queen Lisa Turner