Method
- Heat olive in a large saucepan, over medium high heat.
- Add chicken and cook for 5 minutes or until chicken is golden brown.
- Add garlic, onions and celery and cook for 5 minutes or until softened (you usually know its time when your partner ask "what smells so good, I'm hungry", when will it be ready).
- At this point add paprika and stir thoroughly. Answer with "soon" and, once celery and onions look soft, add Campbell's Real Chicken Stock, chickpeas, pepper, and vinegar. Increase heat to high and bring to the boil, stirring occasionally. Once it is boiling turn the heat down to low and let it simmer for 10 minutes.
- Stir in roasted capsicum slices and simmer for another 10 minutes. Serve in two big pasta bowls with shaved parmesan cheese and don't expect too much conversation until its all gone.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
2 tbsp olive oil
2 large chicken thigh fillets, sliced into thin 2cm strips
2 cloves garlic, crushed
1 medium brown onion, finely sliced
2 sticks celery, chopped thinly
1 tbsp paprika
500ml Campbell's Real Stock - Chicken
1 x 420 g can chickpeas, rinsed, drained
1 tsp cracked pepper
2 tbsp sherry or white wine vinegar
1 large red capsicum, roasted, peeled and sliced into thin 2cm strips
salt, to taste
parmesan cheese, shaved (optional)