Paprika chicken with corn salsa and rice

Paprika Chicken with Corn salsa and rice


Great tasting chicken dish with corns salsa and rice.



6 serves

Prep time

40 minutes

Cooking time

75 minutes




  • 2 kg chicken pieces, with skin on

  • 1 Tbsp sweet paprika

  • 2 cloves garlic, thinly sliced

  • 2 tsp fennel seeds

  • 2 medium brown onions halved, thinly sliced

  • 1 400 g tin tomatoes

  • 1 cup chicken stock

  • 1/3 cup sour cream

  • 1/4 cup fresh continental parsley, chopped

  • salt to season

  • white jasmine rice, cook to packet directions

corn salsa

  • 2 fresh corn kernels, kernels removed

  • 1 red onion , finely chopped

  • 1 red capscium, sliced small pieces

  • salt & pepper to season


  • Season the chicken with salt and pepper. Heat oil in a large fry-pan or saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
  • Add garlic and onion to the pan. Cook stirring for 2-3 minutes or until golden. Add paprika and fennel seeds. Cook stirring for 1 minute. Stir in tomatoes and stock. Add the chicken . Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from the heat.
  • Stir in the sour cream. Sprinkle with fresh parsley.
  • I served this dish with a corn salsa and white jasmine rice.

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