1 large chicken, jointed (or 2 large chicken legs and 2 breasts halved)
2 tbsp olive oil
2-3 cloves of garlic
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp flour
½ pint of chicken stock
3 tbsp chopped parsley
2 red peppers
4 large tomatoes
250ml sour cream
Rub the chicken in the salt, then place in a large pan and remove after a few minutes.
Using the same pan, add in some chopped onions and garlic and let it simmer for about five minutes. Then add the sweet and hot paprika along with the flour, and stir until combined - taking care not to burn.
Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixture seems too dry.
Add half of the chopped parsley and bring to the boil. Add the chopped red pepper strips, reduce the heat and simmer for ten minutes.
Cook the Mash Direct Colcannon according to packet instructions and serve as a side dish to complete the meal.