Chicken Paprika with Millet

4 SERVINGS

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INGREDIENTS

2 tablespoons sunflower oil
100 g onion
400 g chicken thighs
200 g chopped peeled canned tomatoes
2 tablespoons ground sweet paprika
400 ml canned coconut milk
Salt
Pepper
160 g dry millet

ALTERNATIVE TO COCONUT MILK

400 ml whole milk

COULD BE USEFUL

Cooking utensils

INSTRUCTIONS

1
Cook the millet in salted boiling water until soft – about 10 minutes. Chop the onion into cubes.
2
Season the chicken thighs with salt and pepper and sauté them in 2 tablespoons of sunflower oil until golden (4 minutes on each side). After sautéing, remove the thighs, set them aside, and add the chopped onion to the same pan. Sauté until golden, sprinkle with sweet paprika, add peeled tomatoes with coconut milk, and return the sautéed thighs to the pan. Cook everything until thickened, about 20 minutes on medium heat. Then remove the thighs from the mixture, shred them into smaller pieces with a fork, and return the lean meat with skin back to the pot. You can keep the bones for making broth.

Tip

You can replace coconut milk with high-fat milk. However, mix it into the sauce only after you remove it from the heat to prevent the milk from curdling.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.