1 tbsp olive oil
8 chicken thighs, skinless and boneless
1 tbsp garlic infused oil
2 red peppers, deseeded and finely chopped
3 tbsp sweet smoked paprika
1 tsp hot paprika
1 tbsp plain gluten free flour
1 x 400g tin chopped tomatoes
400ml/14fl oz hot chicken stock
150ml/5fl oz lactose free cream
Serves - 4
Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a sauté pan placed over a medium heat.
Season the chicken thighs with salt and pepper and add them to the pan.
Cook until browned all over. Remove the chicken and set aside.
Add the peppers to the pan and gently fry for 10 minutes.
Stir in the paprikas and gluten free flour. Cook, stirring all the time, for a few minutes.
Stir in the tomatoes, garlic infused oil and stock, then return the chicken thighs to the pan.
Simmer gently for 30–40 minutes, or until the chicken is cooked through.
When ready to serve, stir the lactose free cream into the chicken and serve.
Recipe adapted from: Good Food