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Chicken Paprikash serves 6-8


1 whole roaster

250g sliced onions

4 red/yellow/orange peppers, sliced

1 bulb garlic

2 Tbsp sweet paprika

1 Tbsp Smoked paprika

Vegetable Oil


  • Preheat oven to 170ºC

  • In the base of a large lidded pot (I use a dutch oven), add the onions, peppers and bulb of garlic.. Drizzle with a little oil.

  • Rub the chicken with a mix of both paprikas, so that all the skin is covered. Drizzle with a little oil and rub.

  • Put a half a cup of water in the base and put the lid on.

  • Put in the oven for 1.5 hours. 

  • If you want a crispy skin, uncover the chicken and cook for a further 10 mins.

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