BismiLlah. CREAMY CHILLI PAPRIKA CHICKEN PASTA. Ingredients: 500g chicken thigh pieces cubed 4 tbsp olive oil 3 medium onions diced 6 large garlic cloves crushed 2 tsp salt 2 tsp dried parsley 2 heaped tbsp smoked paprika 1 - 2 tsp chilli flakes or to taste (optional) 2 tsp oregano 1 tsp thyme 1.5 tsp garlic granules 1 tsp freshly ground coriander 1.5 tsp freshly ground black pepper 1 tsp tomato puree 150ml fresh double cream 350g rigatoni or pasta of choice 1/2 measuring cup crispy fried onions 150ml pasta water 150ml fresh double cream 1/2 tsp freshly ground black pepper 200g mature cheddar cheese sliced or grated Chilli flakes and dried parsley for topping Method: - Heat up the olive oil in a pan over a medium heat. Add the onions, garlic and salt. - Saute for a few minutes until they start catching some colour, then add a good splash of water and continue to cooke the onions over a medium low heat until the onions are soft, caramelised and the oil has seperated from them. This will take 6 - 8 minutes. - Add the chicken thigh pieces and cook on a medium high heat for a few minutes until the colour of the chicken starts to change. Cover and simmer for 10 minutes on a low heat. - Cook the pasta according to packet instructions, then drain and set aside, saving some pasta water (at least 300ml). - The chicken will have now released its juices, turn up the heat to medium and stir fry until the juices start to reduce. - Add the herbs and spices, mix well with the chicken, then add the tomato puree and mix well. Continue to stir fry over medium low heat for about 4 - 5 mins, adding splashes of water in needed. - Now pour in 150ml double cream and combine well. Allow to come to a gentle simmer over a low heat for about 3 - 4 minutes, stirring frequently. - Add the cooked pasta and 150ml of the pasta water. Fold the sauce through it gently, making sure the pasta is well coated. - Now add the crispy fried onions, 150ml double cream and black pepper. Stir through until well combined and allow to simmer gently for a minute. - Top with the cheddar cheese, chilli flakes and black pepper, then cover and simmer over a low heat until the cheese has melted. NOTE: You can omit the chilli completely if you prefer. Use more pasta water if you want a thinner sauce. #creamychillipaprikachickenpasta #creatorsearchinsights - @kalscookingpot