Chicken with Paprika

5 from 5 votes
Prep Time 15 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 27 kcal


  • 1200 g One chicken fresh
  • 2 tablespoon Sweet paprika
  • Salt
  • Black pepper from the mill
  • Sunflower oil
  • 500 Milliliters Water
  • 1 tablespoon Dried oregano
  • 3 piece Red, yellow, green peppers
  • 100 g Tomato paste concentrated three times
  • 2 piece Chopped onion
  • 1 large Quartered tomato
  • 1 piece Garlic clove cut in half


  • Rub the chicken inside and outside with salt, pepper and paprika to taste. Place in a frying pan with a lid. Spread tomatoes, onions and garlic all around. Sprinkle with oregano and pour on the water.
  • In the oven, the bottom rail with the lid closed 1 hour at 180 °, upper and lower. Fry bottom heat. Remove the lid in the peppers, which have been cleaned in the meantime, cut into slightly larger pieces. Replace some of the fried liquid and brush the chicken generously with oil so that the skin does not dry out.
  • Let it get a little crispy for another 25 minutes. The bell peppers are good too.
  • Take the chicken out and thicken the sauce with tomato paste. Mix well with the whisk and season again to taste. Good Appetite.


Serving: 100gCalories: 27kcalCarbohydrates: 3.4gProtein: 1.3gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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