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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:

Link your account to your google home and then all you need to say is “ask recipe chef”