Chicken Paprika Recipe

This lovely, warming chicken paprika recipe is a family favourite in the Creatively Paleo house. Years ago when we were vegetarian, and before we knew any better, we made this with quorn. Gulp. It was pretty yummy in truth, but it is SO much better with chicken.

Serve on a bed of cauliflower rice for an easy but nutritious family evening meal, or make extra and eat it on its own or with a nice big salad.

chicken paprika recipe from creativelypaleo.com

Chicken Paprika Recipe - Nutritional Info

chicken paprika recipe nightshades don't agree with everyone but they contain lots of essential nutrients

Chicken Paprika is not a night shade avoiding friendly recipe! However, for all that nightshades cause real problems for many people, tomatoes and peppers are really good for you.

Tomatoes are a good source of vitamins A, B6, C, E and K, along with magnesium, phosphous, manganese, potassium, copper, niacin, thiamin and folate.

Peppers provide all of those same nutrients too.

Chicken of course provides an excellent source of protein along with vitamin B6, phosphorus, niacin and selenium.

Chicken Paprika Recipe - Ingredients - serves 4 - 6

  • 4 chicken breasts, cut into small, bite sized pieces
  • 1 onion, sliced
  • 1 green pepper, sliced
  • 1 clove of garlic, crushed
  • 1 tsp coconut oil
  • 1.5 tbsp paprika
  • 1/2 tsp ground cumin
  • 1 dsp lemon juice
  • salt and pepper
  • 1 jar of passata or 2 tins of tomatoes (or use fresh if you prefer)
  • 1 gluten free chicken stock cube (or reduce the amount of passata and use fresh chicken stock)

Instructions

  1. Heat the oil in a large frying pan.
  2. Gently fry the onions until they have softened and turned translucent. 
  3. Add the cumin and paprika in to the pan with the onions and fry off for 30 seconds to release the full taste of the spices.
  4. Add the tomatoes to the pan and stir.
  5. Put the chicken in to the sauce and gently simmer for 5 minutes before adding in the sliced peppers and crushed garlic.
  6. Stir in the lemon juice and chicken stock.
  7. Season with salt and pepper and then cover the pan with a lid, and turn the heat down so that the sauce is just gently simmering.
  8. Cook for 20 - 25 minutes, or until the chicken is cooked through. If you want to be absolutely sure it is done, then check that the chicken has reached an internal temperature of at least 65C with a meat thermometer.
  9. Serve over a bed of cauliflower rice and sprinkle with fresh chopped coriander.

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