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Paprika chicken

  • 4 Servings


  • 1 tablespoon olive oil
  • 600g chicken thigh fillets
  • 1 brown onion, chopped
  • 100g middle bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon ground turmeric
  • 410g can chopped tomatoes with paste
  • 1 cup Massel chicken style liquid stock
  • 1/2 cup white long-grain rice
  • 1/2 cup frozen peas
  • Chopped parsley, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Heat 1 tablespoon olive oil in a 10 cup-capacity flameproof baking dish over medium-high heat. Cook chicken, in batches, for 5 minutes each side or until browned. Transfer to a plate.
  • 3
    Add remaining oil to dish. Cook onion and bacon rashers for 5 minutes or until onion is soft. Add crushed garlic cloves, sweet paprika and ground turmeric. Cook for 1 minute. Stir in a canned tomatoes with paste and chicken stock.
  • 4
    Return chicken to pan. Bring to the boil. Cover tightly with foil. Bake for 20 minutes. Stir in long grain white rice. Cover tightly with foil. Bake for a further 25 minutes or until chicken is cooked and rice is tender. Stir in frozen peas. Stand, covered, for 5 minutes or until liquid is absorbed and peas are tender. Top with chopped parsley.

Source: taste.com.au


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