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Hot and Spicy Chicken Paprika with Colcannon Mash

Hot and Spicy Chicken Paprika and Colcannon Mash  

Hot and Spicy Chicken Paprika with Colcannon Mash


Cooking Time: 1-2 Hours


2 Packets (400g) of Mash Direct Potato

1 Large Chicken, jointed (or use 2 lareg chicken legs and two breasts, halved)


2 tbsp (15-30ml) of Olive Oil


1 Onion

2-3 Cloves of Garlic

1 tbsp Sweet Paprika

1 tbsp Hot Paprika

1 tbsp Flour

1/2 Pint (285ml) Chicken Stock

3 tbsp Chopped Parsley

2 Red Peppers

4 Large Tomatoes

8fl oz (250ml) Sour Cream


1. Rub the chicken in the salt, then place in a large pan and remove after a few minutes. 

2. Using the same pan, add in some chopped onions and garlic and let it simmer for about five minutes. Then add the sweet and hot paprika along with the flour, and stir until combined - taking care not to burn.

3. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixture seems too dry.

4. Add half of the chopped parsley and bring to the boil. Add the chopped red pepper strips, reduce the heat and simmer for ten minutes. 

Add Mash Direct Colcannon Mash to complete the meal.

Serving Suggestion: To add a Mediterranean flavour to your meal, serve with a tropical pineapple salad. 



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