Running late and with a fairly empty fridge I stumbled upon a “gold mine”. I simply used what I had…carrots, an open can of tomato paste and frozen chicken, and voila! My husband loves it (he called it a gold mine), it’s really easy, super fast and the kids like it too. Plus it’s full of veggies and spices while being familiar enough to count as comfort food. Enjoy!
Paprika, like most herbs and spices, is a potent anti-inflammatory food. The deep red color of paprika is significant. Not only does the red pigmented spice improve the visual appeal of food, paprika also provides a wonderful smoky, spicy-sweet taste AND it is the colorful tasty pigments that have antibacterial, antioxidant, detoxifying and pain relieving properties.
- 1 1/2 pounds organic skinless chicken thighs
- 6 carrots
- 1 organic bell pepper
- 1 red onion
- 3 tablespoons extra virgin olive oil
- 2.5 tablespoons organic tomato paste
- 1 tablespoon paprika
- 1/8 teaspoon iodized sea salt
- Defrost the chicken thighs in the microwave. If using fresh chicken (not frozen) set the chicken aside while you chop the vegetables.
- Dice carrots, bell pepper and onion. Place in a large sauté pan as you go.
- Drizzle the olive oil over the veggies and mix it all around to coat the vegetables. Place the sauté pan over medium heat.
- While the vegetables cook, cube the chicken into bite sized pieces.
- Add chicken to the sauté pan and stir it all around. You should have plenty of vegetables with your chicken. The ratio is about 2:1 veggies to chicken.
- Mix in the tomato paste, paprika and salt. Combine thoroughly.
- Cover and allow dish to simmer for about 20 minutes on medium heat.
- I usually get dinner started and then move on to other tasks for the evening; you can leave the chicken simmering on low for up to about 40 minutes if you need to. Stir it every 15 minutes so that it doesn't begin to stick.
- Serve as a stew or over brown rice, green beans or okra. I had frozen okra from my Dad's garden and served it over that and it was amazing. I've also served this over Sautéed Zucchini and Red Onion.
Gluten-free and dairy-free. It can be vegan if you use extra-firm tofu in place of chicken or you can modify this recipe to be vegetarian if you use a firm white fish, such as hake, halibut or wild salmon in place of chicken.
Recipe from Nourishing Results, LLC
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