Chicken with Pimenton de la Vera

Things are really busy around here. I am still cooking every day but for some reason when I intend to sit down and share the recipes I have kind of forgotten the quantities of all the ingredients I use. Well, I will just have to make them again then! Here's a really easy chicken casserole with a favourite spice, Pimenton de la Vera, smoked paprika powder. It's what makes Chorizo taste chorizo. My kids love chorizo so now I can make them eat chorizo without actually serving it. 

This casserole has chicken, parsnips and carrots. I served it with rice and green vegetables. Quick and easy. Original recipe here which I have changed. Chorizogryta utan chorizo

Ingredients

400 g chicken thigh fillets, cut in chunks

100 g pancetta, in cubes

1 clove of garlic, peeled and sliced

6 small onions, peeled

2 small carrots, peeled and cut in small pieces

1 parsnip, peeled and cut in small pieces

1 tin of chopped tomatoes

1 tsp pimenton de la vera, dulce

1 dl of white wine

1 tbsp of liquid chicken stock

olive oil

salt and pepper

Preparation

Heat a little bit of olive oil in a pan (one with a lid) and add the pancetta. Cook until crips, remove from pan. Add the garlic, onions, carrots and parsnip. Cook until the they have a nice golden colour, then remove. Add the chicken and cook until golden, then add a little bit of olive oil in a corner of the pan and add the pimenton in the oil. Stir a bit and then add back the pancetta, vegetables, chopped tomatoes, wine and stock. Stir and add salt and pepper. Put the lid on and cook for about 20 mins on a low heat. Then serve with rice or other grains and green vegetables of your choice.