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

Oven-Baked Glazed Paprika Chicken

with Roasted Pepper and Spiced Rice

This Oven-Baked Glazed Paprika Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

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)

Bell Pepper

(May contain Celery)

1 unit(s)


2 unit(s)

Garlic Clove

1 sachet(s)

Smoked Paprika

2 unit(s)

Skin-On British Chicken Breasts

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

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

300 milliliter(s)

Water for the Rice

2 tbsp



Nutritional information

Energy (kJ)3176 kJ
Energy (kcal)759 kcal
Fat27.4 g
of which saturates4.6 g
Carbohydrate84.2 g
of which sugars19.3 g
Protein46.8 g
Salt1.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Large Bowl
Baking Tray
Large Frying Pan


Fry the Onion

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

Halve the pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion and cook, stirring occasionally, until softened, 7-8 mins. Add a splash of water if it browns too quickly.

Marinate your Chicken

Meanwhile, in a large bowl, combine the smoked paprika, 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.

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).

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 a large baking tray, skin-side up. Pop the pepper strips alongside. Drizzle with oil, season with salt and pepper, then toss to coat.

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.

Finishing Touches

Once the chicken is cooked, remove from your oven. Drizzle over the red pepper chilli jelly and turn to glaze. 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. 

Serve Up

Once rested, cut the chicken widthways into 1cm slices,

Share the rice between your plates. Top with the chicken and roasted pepper.

Spoon over any remaining juices from the tray. Drizzle over the mayo (see pantry for amount) to finish.