Giving in to the paprika habit with Spanish chicken…

spanish chicken

If I had to go to the dietary version of an AA meeting, it would probably be for paprika.

Don’t get me wrong, it would be the first of many meetings for many food stuffs – hell I’d be the founding father of Avocado Anonymous – but paprika is a habit I find it hard to kick. I love its fragrance, colour and taste. I love the joy it literally leaves behind it on the plate and on your tongue in it’s softly spicy, sienna hued wake.  I’ll throw it in just about anything and have found the easiest way to come up with something new and addictively good is just to go with whatever’s in the cupboard and see how it turns out…

…therefore I present Spanish Chicken.


Yes, there are probably a million versions of something like this floating around out there and I’m not gonna say it’s like nothing you’ve ever tasted before but if you like food with both visual and taste bud tickling appeal, you could do worse.

Chicken, chorizo, red onion, pepper, chopped tomatoes, sweet potato, avocado, coriander, cheese,brown  rice…ten ingredients I couldn’t enjoy food without and let’s just chuck in a glass of red wine as an accompaniment to this list of yumminess. The paprika doesn’t even count as an ingredient because it’s the addictive edible glue that holds the whole thing together.

Make it veggie by omitting the chicken and chorizo and throwing in black beans and a poached egg. Bulk it up with warm pittas or tortillas. Skinny it down with bulgar wheat or quinoa. You can pretty much play around with it and always rely on a great plate of food. Seriously, you cannot get it wrong.

Dice the sweet potato and roast in the oven, tossed in a little olive oil and paprika. Saute the onion and pepper in a little olive oil and add their first dusting of paprika. Add the chopped tomatoes, cubed chicken and sliced chorizo with a little water if the sauce thickens up too quickly. You can keep doing that without any fear of it messing up. You’ll just end up with more sweetly savoury sauce. Add the sweet potato then pile the whole lot on top of brown rice and top with coriander, avocado and cheese.

spanish chicken 3 spanish chicken 2

Trust me and the multiple people I’ve introduced this too…they’re all still alive, they’re all still kicking and they’re all one small step closer to their first own PA meeting.    

2 thoughts on “Giving in to the paprika habit with Spanish chicken…

  1. The colours in this are amazing!
    I do LOVE Spanish chicken too. Not for me the coriander – could I substitute some of Florence-the-flat-leaf’-parsley’s offerings instead? – but everything else….NOM. Maybe for the next one you could try turning it into a Mexican lasagne – take a casserole dish, layer with fajitas and away you go…. 🙂 xxxx


    1. Not a coriander fan? It’s quite a divisive flavour and I’ve only taken to it recently. Love the idea of layering it though…like a cross between the quinoa/black bean layered casserole and a Mexican lasagne…so basically just layers of gorgeousness stacked high on top of each other then! xox


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