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Hot paprika chicken with spring greens

January 25, 2011

Spring greens are new to me – they’re the earliest cabbage of the year, apparently. And according to Wikipedia they’re also particularly rich in vitamin C, folic acid and dietary fibre, which is quite impressive for such a tasty vegetable.

I also like this recipe because it uses a leftover chicken breast for a meal that serves 4. Thrifty leftover smugness.

Hot paprika chicken with spring greens and beans (serves 4)

Ingredients

1 large onion, diced
2 crushed garlic cloves
1 red pepper, thinly sliced
1 chicken breast, thinly chopped
1 1/2 T hot paprika
1 glass red wine
1 400g tin chopped tomatoes
1 400g tin black-eyed peas
100g spring greens, shredded

Method

1. Fry the onion, garlic and peppers

2. Add the chicken and fry until cooked

3.Add the paprika, wine, tomatoes and beans and cook for 20 minutes

5. Add the spring greens and cook for five minutes.

I served this with rice. H would have liked rice and a side salad – something crisper and lighter than the spring greens for a contrast and for the texture.

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