Paprika Chicken With Rice

"Yum!! Kids love it, everyone loves it! I even take the remaining sauce and use it to mardinade beef kebabs... it is such a versatile dish! Enjoy with rice or potato and crusty bread."
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Ready In:
1hr 15mins




  • Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces.
  • Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper.
  • Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned.
  • Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic -- mix well.! Careful not to burn the mixture.
  • Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side.
  • Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well.
  • Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water.
  • Reduce to a simmer, and cook for about 50 minutes to an hour.
  • Serve with rice or potato pieces! Enjoy!

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  1. skjch
    My family liked this recipe but it was a bit bland. We are adding fresh garlic to the onion, seasoning the chicken before cooking it and adding more chicken stock. With these changes for us it will be 5 star then! I hope you do try this recipe because it is very good!


HI! I am a late bloomer with cooking, and choose to live a healthy lifestyle with low carb and low fat foods as part of my main diet. At times, I do indulge! especially when I have guests around, but much prefer the simple, tasty life. Hope you enjoy the recipies I post!
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