Oven-Baked Glazed Paprika Chicken
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Oven-Baked Glazed Paprika Chicken

Oven-Baked Glazed Paprika Chicken

with Chorizo, Roasted Pepper and Spiced Rice

Perfect for kids and grown-ups alike, this Oven-Baked Glazed Paprika Chicken is sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, leave out the spice mix to make things milder and set aside some plain mayo.

Family Friendly
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)


4 unit(s)

Garlic Clove

1 sachet(s)

Smoked Paprika

2 unit(s)

Skin-On British Chicken Breasts

1 unit(s)

Bell Pepper

(May contain Celery)

1 sachet(s)

Mexican Style Spice Mix

150 grams

Basmati Rice

10 grams

Chicken Stock Paste

37 grams

Red Pepper Chilli Jelly

25 grams

Sun-Dried Tomato Paste

90 grams

Diced Chorizo

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

300 milliliter(s)

Water for the Rice

2 tbsp


1 tbsp

Water for the Mayo


Nutritional information

Energy (kJ)4035 kJ
Energy (kcal)964 kcal
Fat43.7 g
of which saturates10.7 g
Carbohydrate86.8 g
of which sugars19.4 g
Protein58.5 g
Salt4.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Aluminum Foil
Medium Saucepan
Baking Tray
Large Bowl
Garlic Press
Large Frying Pan
Kitchen Shears
Small Bowl


Fry the Chorizo and Onion

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion. Put half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the chorizo and onion and cook, stirring occasionally, until softened, 7-8 mins. Add a splash of water if it browns too quickly.

Marinate your Chicken

Meanwhile, peel and grate the remaining garlic (or use a garlic press). In a large bowl, combine the smoked paprika, grated garlic and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the chicken and turn to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Set aside for now.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Pop onto one side of a large baking tray, drizzle with oil and season with salt and pepper. Place the garlic parcel alongside. Set aside.

Spice up your Rice

Once the onion has softened, stir in the Mexican style spice mix (add less if you'd prefer things milder). Cook for 30 secs, then pour in the 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).

Making this kid friendly? Leave out the spice mix to make things milder.

Traybake Time

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 onto the other side of the pepper baking tray, skin-side up.

Roast on the top shelf of your oven until the peppers are soft and the chicken is cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when 
no longer pink in the middle.

Mix the Garlic Mayo

A couple of mins before the chicken and pepper are cooked, remove the garlic parcel from the oven and allow to cool slightly.

Once 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.

Making this kid friendly? Set aside some plain mayo for little ones.

Finish and Serve

Once the chicken is cooked, remove from your oven. Using the back of a spoon, spread over the red pepper chilli jelly 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 into 2cm thick slices, then lay on top of the rice along with the peppers.

Spoon over any remaining juices from the tray, then drizzle over the garlic mayo to finish.