Ingredients
- 8 chicken thighs, free of skin
- 2 tbsp flour
- 2 medium red peppers, cut into long 2cm slices
- 2 garlic cloves, chopped
- ½ tsp paprika
- 1 chicken stock cube
- 200 water
- 150 g cooked fusilli pasta
- 1 small ripe avocado, cubed
- sour cream
- salt
- pepper
Instructions
- Pre heat the oven to 220C, Gas 7
- Toss the chicken in the seasoned flour.
- Heat the vegetable oil in a shallow pan, add the thighs and brown on all sides.
- Add the peppers and brown well.
- Add the crushed garlic, paprika, stock cube and cold water stir well.
- Add the chicken thighs and bring to a boil, cover and place in the preheated oven and cook for 20 minutes.
- When the chicken is cooked, remove it from the oven, add the pasta then simmer over low heat to thicken.
- Add the avocado, check the seasoning.
- Spoon into deep bowls, and top with a little sour cream and more paprika.
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Nutrition Facts
Pot Roasted Chicken with Peppers, Avocado & Paprika
Amount per Serving
Calories
548
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
221
mg
74
%
Sodium
460
mg
20
%
Potassium
1038
mg
30
%
Carbohydrates
39
g
13
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
51
g
102
%
* Percent Daily Values are based on a 2000 calorie diet.
