Paprika Chicken with Saffron, Rice and Potatoes

Jane Blenkiron Posted

"I presented this recipe in the class named ‘One Pot Wonders’, so as the name suggests all the preparation and serving is done from the one dish. It is a meal in a pot. All that may be needed is a green salad."


6 chicken marylands - with bone – cut into 2 pieces

1 large onion – chopped

3 garlic cloves - finely chopped

3 tsp smoked paprika

1 tbls dried oregano

3 medium potatoes – cut into chunks

1 large red capsicum – sliced

½ cup meduim grain rice

1 cup frozen peas

2 chorizos – sliced

1 large pinch saffron – soaked in 2 cups of warm water

oil for sautéing Garnish

chopped parsley

6 tbls sour cream



Mix the paprika and oregano with approximately 2 tablespoons of oil.


Coat the chicken pieces with the spice mixture and leave to marinate (preferably overnight).


Heat a wide based oven proof casserole dish or a sauté style pan (as shown in photo – approximately 30 - 32 cms) and add the sliced chorizo. Fry on a medium heat, each side for 1 - 2 minutes.


Remove the chorizo from the pan and place on draining paper till needed.


Add a dash of oil, add the onion and garlic to the casserole and sauté on a gentle heat for 2 - 3 minutes.


Add the capsicum and sauté for 2 minutes.


Add the rice and peas, stirring to coat with the onion, etc.


Turn off the heat.


Place the chicken pieces, chorizo and potatoes on top of the rice mixture and gently pour over the saffron water.

To Cook


Heat the oven to 170°C.


Bring the casserole to the boil and place in the oven.


Cook uncovered for 1 ¼ hours approximately.


Turn the oven off and rest for 20 - 30 minutes in the oven.

To Serve


Sprinkle with the chopped parsley.


Take to the table and serve with the sour cream on the side.


Chicken marylands (the drumstick and thigh) portions are the best cut to use for this slow style of cooking as chicken breasts would become dry and overcooked by the time the rice and potatoes are cooked.

A wide based casserole, such as a buffet style or sauté is the best cooking vessel as this creates a wide surface area – like a cheat’s paella. (check out the photos).

The chicken, etc. can be prepared a couple of hours in advance, which I often do as all the hard work is done before the guests arrive. All that needs attending to a couple of hours or so before dinner, is to reheat the pan till boiling point on the hot plate and then place it in the preheated oven. Obviously, this is weather permitting.

The casserole, topped with the parsley and taken to the table is the way I like to serve this dish. Serve the sour cream in a separate bowl for friends to help themselves.

The best way to coat the chicken pieces with the spice mixture is with the help of a pair of disposable gloves. Certainly saves the hands.

Make sure the paprika is the smoked variety and not the hot.

Makes great leftovers the next day. Entertaining couldn’t be easier.

Jane Blenkiron 
The Class Collection Cookbook

Follow Jane on Instagram: @jbcookingclass