Smoked Paprika Chicken

After 45 minutes marination you can have this dish on the table within 10 minutes, and use the marinade to make a herb and smoked paprika sauce!

For 4 people you will need:

2 large chicken breasts, medium sized dice
For the marinade combine together in a bowl
½ cup of full cream milk
½ cup of chicken stock
2 tablespoons of Dijon Mustard
2 teaspoon of Smoked Paprika (or more)
1 tablespoon of Honey
1 tablespoon of finely chopped parsle
1 tablespoon of finely chopped coriander
1 tablespoon of finely chopped Rosemary


Place the chicken chunks in the bowl of marinade and stir and coat really well.
Leave to marinate in the mixture for around 45 minutes.

To Cook

Remove the chicken chunks from the marinade and drain them well.

Place all the marinade in a small saucepan

Heat a wok or deep frypan with a couple of tablespoons of oil until very hot.

Cook the chicken fast and furious in the hot oil as you would a stir fry, moving them around the pan frequently. Depending on the thickness of the meat they should be cooked within 5 to 10 minutes.

While the chicken is cooking bring the marinade in the saucepan to a simmer, stir often with a whisk and reduce to thicken or add a little cornflour and water paste to thicken, especially if the milk is causing it to split.

Serving Suggestion

Serve on steamed basmati rice, poor the sauce over or serve separately, accompany with seasonal spring greens such as Asparagus, Broccolini, Sugar Snap Spas or Snow Peas.


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