Paprika Chicken & Bacon Warmer

I was challenged recently by Knorr to incorporate their fabulous Knorr Stock Pots into a recipe - the challenge was that it had to be gluten-free, much like their Stock Pots. They sent me a big box of lovely fresh ingredients, and left it up to me to decide what I wanted to make.

I decided to adapt this recipe to be gluten free and Weight Watchers friendly, and it worked a treat. This is a super tasty, super hearty, super warming Autumn dish... and it's low fat. Winner!

Paprika Chicken & Bacon Warmer

(adapted from here)

Serves: 4-6

400g chicken breasts (I used a pack of Sainsbury's mini fillets) - 10PP

200g bacon medallions - 6PP

800g baby potatoes, sliced - 15PP

1 tbsp cornflour - 2PP

Knorr chicken stock pot - 1PP

250ml white wine - 6PP

2 tbsp sweet chilli sauce - 2PP

Salt & Pepper

Smoked Paprika

2 cloves of garlic, crushed

1 onion, chopped

6 mushrooms, chopped

1 pepper, chopped

2 carrots, chopped

300ml boiling water, for stock

2-3 stalks of fresh thyme

Frylight

42PP / 11PP - 4 servings, 7PP - 6 servings

1. Boil a pan of water and par-boil your potatoes for 10 minutes. Drain and set aside.
1. Chop up your chicken and bacon (I always use scissors)
2. In a plastic sandwich bag, add 2 teaspons of smoked paprika, 1 teaspoon of salt and 1 of pepper. Mix together (I just shook the bag) and throw the chicken into the bag
3. Massage the bag from the outside until the chicken is well coated. To be honest, I think you could also just throw the chicken, paprika, salt and pepper into a bowl and stir it together too.
4. In a nonstick frying pan or wok, add the chicken and bacon, and cook until cooked through. You will probably need to add some Frylight and maybe a few splashes of water, to stop it sticking.
5. Remove the meat from the pan and leave in a bowl for a bit, then add the garlic and the onion into the pan. Stir for about 2 minutes, then add the mushrooms and cook for another 2 minutes. Again, you may need to add another splash of water to stop it sticking.
6. Add the carrots and peppers, sprinkle with salt and pepper and cook for about 5 minutes, stirring regularly.
7. Combine the cornflour with a splash of water to make a paste, then slowly stir into 175ml of the wine (I used a jug for this).

8. Add the Knorr Stock Pot to a jug of 300ml of boiling water, and stir until it's dissolved.
9. Add the flour and wine mixture to the pan, and then immediately add the stock. If you wait, it'll stick and your vegetables will burn. I speak from experience...
10. Pop the potatoes and the meat back into the pan with all the vegetables, stir to combine and increase the heat to medium-high until it starts to bubble. Add another sprinkling of paprika, your sweet chilli, a further 175ml of wine and some more salt and pepper.
11. Leave to simmer and cook down for about half an hour. If you can, cover the pan, but we didn't have a lid and it was fine - I just checked it regularly and gave it a stir to make sure it wasn't sticking.
12. Just before stirring, strip the stalks of thyme into the mixture and stir them in. Have a taste, add any extra seasoning you wish and then plate that bad boy up.

This is my last post here on Where Are My Knees sadly, but you can catch me at my personal blog, Essbeevee, which is full of lots of yummy recipes and chatter.