Smokey Chicken Using Smoked Paprika

I made this recipe for smokey chicken using smoked paprika for the flavouring. I think this is a spice you either love or hate. The smokiness is very pungent but it can always be found in my spice drawer. I also have sweet smoked paprika to use for goulash. And then ordinary paprika to use for roast chicken.

Smokey Chicken

I did a post on poached crayfish, and straight away someone wanted to know if I was handcuffed and waiting in shackles, after having poached the crays! The crays of course were legally caught, and poached in stock! So, I hope he is not going to wonder if I smoked the chicken! Seems titles can be confusing sometimes but this is what I originally called the dish when I made it in April. The smokiness comes from the smoked paprika I used. This spice does not get used that often in my kitchen but every now and then it makes an appearance when I feel like a Spanish twist to my meals. Hopefully my new friend Chica Andaluza does not think I am being too hopeful by imagining that a little bit of paprika can transport me to Spain!

Smokey Chicken
Smokey Chicken
Print Recipe
0 from 0 votes

Smokey Chicken

Recipe For: Main Course


  • 15 mls olive oil
  • 4 chicken pieces
  • Salt and freshly ground black pepper to season
  • 140 g button mushrooms quartered
  • 160 g whole baby plum tomatoes
  • 250 mls dry white wine
  • 5 mls dried marjoram
  • 5 mls turmeric
  • 2.5 mls smoked paprika
  • 250 mls frozen peas
  • 5 mls arrowroot


  • heat the olive oil in a pot or tagine
  • season and brown the chicken pieces
  • remove and set aside while you cook the mushrooms
  • add the tomatoes and the wine
  • when the wine has come to the boil adjust the seasoning and add back the chicken
  • add the herbs and spices
  • cover and simmer for 40 minutes
  • remove the lid and add the peas
  • using 2 tablespoons of the gravy, mix in the arrowroot
  • add back to the pot and allow the sauce to thicken

Click on the links for conversions and notes.

Lavender and Lime Signature

Top of Page

23 thoughts on “Smokey Chicken Using Smoked Paprika

    1. I will call to pass your message on! Nope, the troll was far ruder than that! Have a lovely Friday. Cannot wait to see you xxx

      1. I also had a troll informing me that I have copied the addition of camembert to my beef burger from Sarie Kos and that I should be more creative and not stealing ideas from mags! What did your troll say?

      2. I know I should not take Trolls so seriously, but I always feel uninspired after such an attack! …. and I always get the feeling that it is someone that I know!! Enjoy woman’s day!

  1. How delicious – smoked paprika does add something rather special to dishes. And thanks for the mention! Honestly, some people, hope you didn´t get a nasty comment about the crayfish (although it sounds like you did). Ignore them!!

  2. I will rethink buying a tangine after reading all the ways you have used it. I love the unique flavor that smoked paprika gives to a dish and use it often.

  3. Good – I should definitely say I’m impressed with your website. I had no trouble navigating through all the tabs as well as related info. It ended up being truly simple to access. Good job.

I would ♥ to hear from you (comments will only be visible once I reply)

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