Paprika Chicken….

I seem to have hit a “That’s what’s for dinner tonight” …as Rachel Ray would say.

Tonight Paprika chicken…as I said yesterday I like to keep things simple when I’m working – I don’t want to have to stand over the cooker. This is one of those meals and it can be quicker if you want it to be if you cook the chicken a little first in the microwave before it goes into the oven.


Pre-heat the oven to about 180 ºC, 356 F.

  • Brown the chicken – I use 8 chicken thighs which serves 4 (this is the time when you should cook chicken first if you want to reduce the cooking time) and remove it from the pan (the pan I use is the roasting tin I’m going to cook it in). 
  • Fry onions until they are soft then add a palm full of smokey Paprika.
  • Sprinkle on a little all purpose flour (to thicken up the sauce whilst it’s cooking). and then add chicken stock (about 1/2 pint)and a tin of tomatoes.
  • Add half each of a sliced red, orange and green pepper (or in the case of tonight I used about a third of a packet of frozen stir fry mix (carrots, sugar snap peas, carrots, peppers, green and yellow beans).
  • Put the chicken back into the roasting tin and then put into the oven then depending on if you pre cook the chicken it can be anything from 30mins – 1 hour.

I serve it with plain rice and a nice bread …either a nice crusty loaf or Ciabatta



3 responses to “Paprika Chicken….

  1. I am lucky I have my grandmother’s recipe for this. She cut it out of the newspaper in 1949. I keep it in her cookbook just like she did. It was a large clipping with pictures on how to do it. Yours looks good. Getting ready for a huricane that will blow by on Monday and Tuesday.

    • Is your grandma’s the same recipe?
      Take care with the hurricane…at least we don’t have to contend with those here..only earthquakes =\

      • I am up on storm watch and will do some baking after I get through my email so far it looks like a wind and rain event. It is going to stay off shore. The original recipe called for Hungarian Paparika, which is sweet paparika. There wasn’t any smoked then. It just had green peppers, celery, and onions sliced up in it and some tomatoe sauce in it. You baked it until the chicken is cooked. It was served with potatoes. She fixed it all the time.

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