Chicken Paprika

by Henri Lorenzi

Use either sweet or hot paprika in this delicious recipe
10 - 15 MINS


  • Olive Oil
  • 3 Red Peppers, cored, seeded, and cut into cubes
  • 1 medium Onion, finely chopped
  • 1.4 kg – 1.5kg Whole Free-range Chicken or Whole Yellow Loué Chicken cut into 8 pieces (see page 36 of how to Game & Poultry Booklet or Click Here)
  • Sweet or hot Paprika to taste
  • Sea Salt
  • Freshly ground Black Pepper
  • 1 medium Tomato, diced, with juices
  • 2 cloves unpeeled Garlic, crushed

Chicken Paprika


Preheat oven to 200ºC/400ºF/Gas 6.

Oil the bottom of a baking dish large enough to hold all the chicken pieces in a single layer. Add just the red pepper and onion, and a bit more olive oil. Mix well with your hands, making sure all pieces are coated. Bake about 10 minutes

While the vegetables are cooking, thoroughly season the chicken pieces with plenty of paprika to taste, salt, and pepper.

Remove baking dish from the oven and add the chicken pieces, tomato, garlic, and 2 more tablespoons olive oil. Using two wooden spoons, gently lift and mix all of the ingredients well.

Replace dish in the oven and continue baking about 40 minutes longer or until the chicken is fully done, turning pieces once or twice. Serve hot.

This Recipe is a sample from Henri Lorenzi's fantastic cookbook "Olive Oil: A life in recipes and prose" which is as enjoyable to read as it is to cook from and can be purchased by clicking HERE

Purchase your ingredients...

  • Whole Free-range Chicken
    SAVE £3.00

    Whole Free-range Chicken

    Raised by our dedicated farmers in Loué, France, for the very best in flavour and texture
    3-4 SERVINGS

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