Slow Cooker Paprika Chicken Casserole (HC)
Ingredients
120g wholegrain rice
250g chicken thighs, without skin or bone or chicken breast
½ tbsp flour
1 tbsp paprika
1 tsp black pepper
½ tsp salt
1 tsp olive oil
1 small onion, roughly chopped
1 red pepper, sliced
1 yellow pepper, sliced
1 tin chopped tomatoes
100g green beans
1 tbsp crème fraiche
Instructions:
Cook the rice according to the packet instructions.
Cut the chicken thighs into rough chunks.
Place the flour, paprika, black pepper and salt onto a plate and mix well until combined.
Toss the chicken chunks in the flour mixture until well coated.
Heat the oil in a frying pan. Add the onion and chicken and sear over a medium heat (this process allows the seasoning to get some heat to be activated and seals your meat to keep it moist). You do not need to brown or cook your meat at this stage.
Once the meat is seared, place the chicken mixture into the slow cooker, add the peppers and chopped tomatoes and mix well.
Cook on low for 5 ½ hours.
Add the green beans and cook for another 15 minutes.
At the end of this time, mix in the crème fraiche and serve with rice.
Top Tip
The recipe makes 2 portions. The remainder can be stored in an airtight container in the fridge for a few days or popped in the freezer for another time. If splitting over 2 occasions stir in the crème fraiche immediately before serving.
