Today marks my 25th birthday, as well as living in Spain for a month. Getting into the groove of things here and its beginning to feel more like home and less like a holiday. I have even started up Spanish lessons, so this recipe is very much inspired by the Mediterranean. Spanish tomatoes are legit the best thing ever, but it tastes good even with average UK toms too 😉 There’s lots of colour from the peppers, and you can add chilli flakes to spice things up.
5 cloves of garlic
1 tbsp Paprika
7 sprigs of Thyme
1 tbsp tomato puree
500g chicken skinless thighs or breasts
1 red pepper, cubed
1 green pepper, cubes
Handful of green pitted olives
1/2 fennel, sliced
Salt and pepper to taste
In a large pot, heat the oil and garlic for 5 mins.
Add the paprika & thyme and stir well.
Pour in the passata, purée, stock and chicken. Bring to the boil and simmer on a low heat for an hour.
Add the peppers, olives & fennel and cook for another 10 minutes.
Serve up with rice or potatoes