Paprika Baked Chicken Rice


Paprika Baked Chicken Rice

Servings 5
Total Time 1 hr


  • 1 small chicken
  • 4 tbsp olive oil
  • 1 tspn smoked paprika
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 2 cloves garlic
  • salt and pepper
  • 1 capsicum
  • 1 carrot
  • 2 tomatoes
  • 1 cup peas
  • 2 cups basmati rice
  • 4 cups vegetable stock


  • In a mixing bowl add 1 small chicken that is cut up into pieces. Add 4 tablespoons of olive oil, 2 tablespoons of ground sweet paprika, 1 teaspoon of smoked paprika, 1/2 tablespoon of ground cumin, 1/2 tablespoon of ground coriander, 2 cloves of crushed garlic and salt and pepper. Let it marinate in the fridge for at least an hour. 
  • Use an ovenproof saucepan/frypan (nothing deep, more wide and shallow) place on a medium heat on the stove. Add the marinated chicken into the pan, brown each side and then add 1 capsicum (cut into strips), 1 diced carrot, 2 diced tomatoes, 1 cup of peas. Mix and let it cook for a few minutes then add 2 cups of rice and 4 cups of vegetable stock (or water).
  • Cover and bake in the oven for 40 minutes at 180 degrees celsius.


Note: cook chicken with skin on, it will keep the chicken moist and juicy!
Course: dinner

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