Paprika-Spiced Chicken in Paprikash Sauce

Paprika-Spiced Chicken in Paprikash Sauce

with Sweet Pepper on Buttered Parsley Fusilli

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This dish will have you dreaming of Oma's Chicken Paprikash. Smooth and creamy sauce-smothered, paprika-spiced chicken and sweet roasted peppers are piled on top of buttered parsley noodles.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs/Leg

1 tbsp

Paprika-Garlic Blend

7 g


160 g

Sweet Bell Pepper

56 g

Onion, chopped

6 g


370 mL

Crushed Tomatoes

1 unit

Chicken Broth Concentrate

6 tbsp

Sour Cream


56 g

Baby Spinach

170 g



Not included in your delivery

2 tbsp


1 tbsp



¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories680 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate49 g
Sugar15 g
Dietary Fiber6 g
Protein44 g
Cholesterol195 mg
Sodium710 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (use same for 4 ppl). Cover and bring to boil over high heat. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley. Mince or grate garlic. Pat chicken dry with paper towels then cut into 3-inch pieces. Season with salt and pepper and sprinkle with paprika-garlic blend.


Add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. When fusilli is done, drain and return to pot. Add half the parsley and 1 tbsp butter (dbl for 4ppl). Toss to combine. Cover and set aside.


Toss peppers with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender 14-16 min.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden brown, 1-2 min per side. Transfer to a plate and set aside (we will finish cooking the chicken in step 5).


Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender, 3-4 min. Add garlic and cook, stirring often, until fragrant, 30 sec. Stir in tomatoes and broth concentrate(s). Add chicken and cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 7-8 min.**


When chicken is done, use tongs to transfer to a large plate. Using two forks, shred chicken into bite-sized pieces. Add spinach and shredded chicken to pan with sauce. Stir together, until spinach wilts, 1 min. Remove pan from heat. Stir in sour cream and season with salt and pepper. Divide fusilli between bowls. Top with chicken, sauce and peppers. Sprinkle with remaining parsley.