Portuguese Chicken Stew

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 6


  1. 8 slices bacon, chopped
  2. 1 onion, sliced
  3. 1 tablespoon smoked paprika
  4. 11/2 pounds boneless skinless chicken thighs, cut into 11/2-inch pieces
  5. 2 tablespoons Compliments Unbleached Flour
  6. 1 can (14.5 ounces) Fire Roasted Diced Tomatoes
  7. 1 cup Compliments Chicken Broth
  8. 2 cloves garlic, minced or pressed minced Italian parsley (optional)
  9. Hot, cooked Sensations Broad Egg Noodles


  1. In a 12-inch nonstick frying pan, combine bacon, onion, and paprika over medium high heat. 
  2. Stir often until onion is soft and bacon sizzles, 7-8 minutes.
  3. Add chicken and stir often until chicken is partially browned but still pink in center, 4-5 minutes.
  4. Sprinkle flour over chicken and onions. Stir over the heat for 1 minute. 
  5. To pan, add tomatoes and their juice, broth, and garlic. 
  6. Bring to a simmer, then coverand simmer until chicken is no longer pink in center (cut to test) and juices have thickened somewhat, about 4 minutes.
  7. Transfer stew to a serving dish and sprinkle with parsley if desired. 
  8. Serve immediately with hot, cooked noodles.

Spanish Gold: Smoked paprika is a fixture in many traditional dishes in Spain. It has a rich, complex flavour that lends delicious depth stews and sauces. Use it in any recipe that calls for regular paprika and taste the difference!