Argentinean Style Paprika Chicken / Paprika Chicken Thighs

This is a gangster Argentinian Style Paprika Chicken recipe, its totally fire and forget, slowly simmered for over an hour mixing all the chicken juices and the sauce together. Once you’re done this chicken will fall off the bone.  Its absolutely beautiful. You don’t have to use thighs for this, you can do this with legs or breasts either and the results will be incredible. This recipe will do a couple of people for two days or will serve up to 6 so it truly is a hearty feast. I have elected to serve this dish with rice, but really it will go nicely with many things.

  • 1 Medium Onion
  • 1 Red Pepper
  • 4 Red Tomatoes
  • 3 Cloves of Garlic
  • 2 Tablespoons of Smoked Paprika (Use sweet paprika if you’re not a fan of the smoky taste)
  • 2 Tablespoons of Paprika (Use hot paprika if you’re feeling adventurous)
  • 1 Pint Chicken Stock
  • 1 Handful Fresh Parsley
  • 1 Giant Teaspoon Plain Flour
  • 800g – 1kg Chicken Parts (thighs, breasts etc.)


Firstly Prepare the ingredients.

  1. Coat your Chicken bits with a little olive oil, salt, pepper and dust with both smoked and normal paprika and rub the coating into the skin and leave to rest.
  2. Finely chop the onion into thin strips and crush the three garlic cloves and put to one side.
  3. Core and De-seed the red pepper then slice into small cubes about 1cm squared
  4. Slice the Tomatoes into 8, remove the seeds leaving only the fleshy parts. and then slice longways into similar sized chunks to the pepper.
  5. Finely chop the parsley
  6. Make up the chicken stock


In a heavy bottomed pan heat a little bit of olive oil and get the pan nice and hot.

Add the pieces of chicken pan. The pan should be hot enough to sear the chicken. After 2 or 3 minutes turn each piece over.

Once after searing on the other side for a further 2 or 3 minutes remove the chicken from the pan and set to one side.

In the same pan reduce the heat slightly and add the onions and garlic and allow to sweat down for five minutes in what little chicken juice and oil remains in the pan.

Just as the onions are soft add the tomatoes and red pepper and continue to cook for a further five minutes.

Add the tablespoon of flour and to the ingredients and stir to coat as many of the ingredients as possible in the flour.

Add the chicken Stock and a table spoon of each type of paprika and stir thoroughly to get the flour on the ingredients mixed into the stock and bring to the boil for 2 minutes.

Turn the temperature on the pan right down to a simmer and Add the chicken pieces back to the pan. Add the parsley to the pan and cover.

Simmer for 1 hour and then serve.

Remember to take into account cooking time of what you are serving with the chicken. It will simmer within reason for an hour and twenty minutes without causing any major problems if you forget. Its a simple recipe that brings back those Latin flavors and all inclusive holidays! If you’re feeling daring why not add some Red Chillies to the mix too!