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Servings 4
Calories 548 kcal
Prep Time10 mins
Cook Time40 mins
Total Time50 mins

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.
Course Chicken, Pasta
Cuisine British, Italian, ITV This Morning, Spring, Summer
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