Oven-Baked Glazed Paprika Chicken
with Roasted Pepper and Spiced Rice
- May contain traces of allergens
- Celery
This Oven-Baked Glazed Paprika Chicken is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Onion
1
Bell Pepper
(May be present: Celery)
4
Garlic Clove
1
Smoked Paprika
2
Skin-On British Chicken Breasts
1
Mexican Style Spice Mix
150
Basmati Rice
10
Chicken Stock Paste
37
Red Pepper Chilli Jelly
25
Sun-Dried Tomato Paste
Not included in your delivery
1
Olive Oil for the Marinade
300
Water for the Rice
2
Mayonnaise
1
Water for the Mayo
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve, peel and thinly slice the onion. Heat a drizzle of oil in a medium saucepan on medium heat.
Once the oil is hot, add the onion and cook, stirring occasionally, until softened, 7-8 mins. Add a splash of water if it browns too quickly.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto a large baking tray, drizzle with oil and season with salt and pepper. Set aside for now.
Put half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the remaining garlic (or use a garlic press).
In a large bowl, combine the smoked paprika and olive oil for the marinade (see pantry for amount). Season with salt and pepper.
Add the chicken and turn to coat in the marinade. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the onion has softened, stir in the Mexican style spice mix (add less if you'd prefer things milder) and grated garlic. Cook for 1 min, then pour in the cold water for the rice (see pantry for amount).
Stir in the rice and chicken stock paste and bring to the boil. Once boiling, lower the heat to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, heat a drizzle of oil in a large frying pan on high heat.
Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 3-4 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to the pepper baking tray, skin-side up, and add the garlic parcel to the tray.
Roast on the top shelf of your oven until the peppers are soft and the chicken is cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
A couple of mins before the chicken and pepper are cooked, remove the garlic parcel from the oven and allow to cool.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop into a small bowl with the mayo and water for the mayo (see pantry for both amounts). Season with salt and pepper and mix to combine.
Once the chicken is cooked, remove from your oven. Using the back of a spoon, spread the red pepper chilli jam all over to glaze it. Leave to rest for a couple of mins.
Fluff up the rice with a fork, then stir in the sun-dried tomato paste. Taste and season with salt and pepper if needed, then spoon onto your plates.
Once rested, slice the chicken widthways, then lay on top of the rice along with the peppers.
Spoon over any remaining juices from the tray, then drizzle with the garlic mayo to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of smoked paprika, red pepper chilli jelly, and spiced rice wins plenty of praise; some find the dish bland without all the key ingredients in place.
- Ease of prep: Several reviewers found the recipe more involved than expected, with multiple pans and overlapping timings making it feel fiddly, especially on a weeknight.
- Suggestions: Score or butterfly the chicken breast before marinating to help the paprika penetrate the meat; use all the spice mix, or reduce it slightly for younger family members. Glazing the chicken with the chilli jelly and returning it briefly to the oven is worth trying for a more intense finish. Some preferred swapping mayonnaise for yogurt or sour cream as the dipping sauce.
- Next-day meals: The rice makes generous portions, and leftovers keep well — one reviewer enjoyed it cold for lunch the following day.
- Cooking tips: Start the rice a little later in the process so it is ready at the same time as the chicken; watch the heat carefully, as several reviewers found the rice caught on the bottom of the pan.
