Paprika Chicken Casserole Recipe

paprika chicken casserole recipe

Servings – 4

Preparation Time – 20 minutes

Cooking Time – 1 hr


  • Chicken Stock (900ml)
  • 4 Chicken Drumsticks
  • 4 chicken thighs
  • 1 tablespoon mild paprika
  • 2 tablespoon olive oil
  • 1 large onion (Peeled and roughly chopped)
  • 1 garlic clove (Peeled and crushed)
  • 1 tablespoon flour
  • 2 tablespoon tomato puree
  • 2 tablespoon Worcestershire sauce
  • 4 carrots (Peeled and cut into chunks)
  • 1 yellow pepper (Deseeded and cut into chunks)
  • 100 g green beans (Trimmed and halved)
  • 100 g baby plum tomatoes
  • Salt and freshly ground black pepper


  1. Sprinkle paprika over chicken portions and season it with salt and black pepper.
  2. Heat the oil in a flame-proof casserole and fry the chicken portions over high heat until evenly browned. Remove with a slotted spoon and set it aside.
  3. Add onion and garlic to the casserole and fry for about 5-6 minutes. Stir in the flour and cook for 1 minute. Add the stock, tomato puree and Worcestershire sauce; bring to boil.
  4. Replace the chicken in casserole and add carrots. Cover and simmer at a gentle flame for about 35 minutes, stirring occasionally. Stir in the beans, tomatoes, yellow pepper; cover and simmer for a further 15-20 minutes until the chicken is cooked properly and the vegetables are tender.
  5. Ready to serve.
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