Paprika chicken stew

Serves - 1

Quick and easy one pot Mediterranean inspired stew. Simply double or triple the recipe if cooking for more people.

Save the chicken bone to make chicken leg bone broth. If you don’t want to do that straight away you can keep the bones in the freezer for a rainy day.

Nutrition per serving

Fat: 21 g

Carbs: 25 g / Fiber: 9 g (Net Carbs: 16 g)

Protein: 30 g

Ingredients

• 1 chicken leg (drumstick and thigh)

• 1 pointed red pepper

• 1 onion

• 3 garlic cloves

• 2 celery stalks

• 1 t smoked paprika

• 1/2 t cayenne pepper

• 1 T tomato puree

• 100 ml water

• 1 T butter

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Method

1. Preheat oven to 180ºC / 350 F.

2. In a mixing bowl mix tomato puree and spices.

3. Chop onion, celery and garlic and add to the bowl.

4. Add a splash of water and mix.

5. Place chicken leg in a deep roasting pan.

6. Pour over vegetable spice mix.

7. Add butter to the chicken skin and roast for 1 hour.

8. Shred chicken meat off the bone and reserve the bone to make chicken leg bone broth.

9. Serve paprika chicken stew in a deep bowl.