Paprika Chicken

Running late and with a fairly empty fridge I stumbled upon a “gold mine”. I simply used what I had…carrots, an open can of tomato paste and frozen chicken, and voila! My husband loves it (he called it a gold mine), it’s really easy, super fast and the kids like it too. Plus it’s full of veggies and spices while being familiar enough to count as comfort food. Enjoy!

Paprika Chicken

Paprika, like most herbs and spices, is a potent anti-inflammatory food. The deep red color of paprika is significant. Not only does the red pigmented spice improve the visual appeal of food, paprika also provides a wonderful smoky, spicy-sweet taste AND it is the colorful tasty pigments that have antibacterial, antioxidant, detoxifying and pain relieving properties.


  • 1 1/2 pounds organic skinless chicken thighs
  • 6 carrots
  • 1 organic bell pepper
  • 1 red onion
  • 3 tablespoons extra virgin olive oil
  • 2.5 tablespoons organic tomato paste
  • 1 tablespoon paprika
  • 1/8 teaspoon iodized sea salt


  1. Defrost the chicken thighs in the microwave. If using fresh chicken (not frozen) set the chicken aside while you chop the vegetables.
  2. Dice carrots, bell pepper and onion. Place in a large sauté pan as you go.
  3. Drizzle the olive oil over the veggies and mix it all around to coat the vegetables. Place the sauté pan over medium heat.
  4. While the vegetables cook, cube the chicken into bite sized pieces.
  5. Add chicken to the sauté pan and stir it all around. You should have plenty of vegetables with your chicken. The ratio is about 2:1 veggies to chicken.
  6. Mix in the tomato paste, paprika and salt. Combine thoroughly.
  7. Cover and allow dish to simmer for about 20 minutes on medium heat.
  8. I usually get dinner started and then move on to other tasks for the evening; you can leave the chicken simmering on low for up to about 40 minutes if you need to. Stir it every 15 minutes so that it doesn't begin to stick.
  9. Serve as a stew or over brown rice, green beans or okra. I had frozen okra from my Dad's garden and served it over that and it was amazing. I've also served this over Sautéed Zucchini and Red Onion.

Nutrition Details

Gluten-free and dairy-free. It can be vegan if you use extra-firm tofu in place of chicken or you can modify this recipe to be vegetarian if you use a firm white fish, such as hake, halibut or wild salmon in place of chicken.

Material on this blog is provided for informational purposes only. It is general information that may not apply to you as an individual, and is not a substitute for personalized nutrition or health advice or healthcare. Never disregard medical advice or delay seeking medical care because of something you have read or accessed through this website.

4 thoughts on “Paprika Chicken

  1. This looks delicious, can’t wait to try it! This a little off topic but do you have recommendations for the cookware you use?

    • Glad you like the looks of Paprika Chicken! Let me know how it turns out. For cookware, cast iron, ceramic and stainless steel for pots and pans. Glass is best for storage containers. Avoid plastics and tephlon and other non-stick surfaces. Any specifics you were thinking of for cookware?

  2. Rose made Paprika Chicken for the Reproductive Health Center staff today. It was unanimously liked but they commented the dish was actually a little sweet! Makes sense with the carrots and tomato paste. Rose added a bit of chicken broth and pepper sauce, and thought adding green olives would give it a little kick. Thanks for the ideas Rose!

  3. A client asked if there was supposed to be broth or some type of liquid added to this recipe to prevent it from sticking. At first I thought I had made a mistake in the recipe! But, no, I realized the difference between sticking and not sticking is in the type of pan that you use. I use Bialetti ceramic pans and this seems to allow the liquid produced from the veggies and steam to bead off of the pan surface and prevents the food from sticking. These are the pans:

    I did realize though that 1/4-1/2 cup organic vegetable broth or white wine would allow the recipe to create more of a sauce, which may be nice if you are serving this over brown rice or quinoa.

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