Grandma’s Chicken Thigh, Sweet Potato and Perino Grape Tomato Hot Pot



750g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces

2 tbsp. extra virgin olive oil

1 brown onion, halved, thinly sliced

2 garlic cloves, crushed

2 tsp. smoked paprika

400g cherry tomatoes

1 cup chicken stock

200g of sweet potato, peeled and cut into small 1cm cubes

½ cup chopped flat leaf parsley

salt and pepper to taste






In a casserole pot over medium to high heat add 1 tbsp. of olive oil and brown the chicken thighs on each side and place on a paper towel.

Heat the remaining oil in the pot and add the onion to the pan, and cook, stirring, for 3 minutes or until soft.

Add the garlic, paprika, and cook, stirring, for 1 minute or until aromatic.

Add the chicken, cherry tomato, water and sweet potato. Bring to the boil. Reduce heat to low. Simmer, covered, for 10-15 minutes or until chicken is cooked through. Stir in half the parsley.

Serve with a sprinkle of parsley.