East meets West in this very warming, aromatic dish of chilli paprika chicken, cooked with garlic in olive oil.

The use of powdered paprika and chilli spices dominates this dish, yet neither spice overwhelms the other, so the proportions are essential. 

Paprika is not just any ordinary spice. Made famous by the Hungarians, and widely used in Central European and African cuisine, this spice is rich in Vitamin C, packing more of it by weight than lemon juice (source: www.wikipedia.org). 

Add crushed garlic, freshly chopped spring onions and yellow onions, as well as Asian flavoured seasonings of chilli sauce and light soy sauce, and I hope you’re beginning to get a mouth-watering impression of how delish this dish is!

Chilli Paprika Chicken with Garlic in Olive Oil

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
East meets West in this very warming, aromatic dish of chilli paprika chicken, cooked with garlic in olive oil.


  • ½ chicken chopped into smaller chunks, or 6 large chicken wings, wing tips removed and cut in half
  • 6 garlic cloves crushed lightly
  • 2 spring onion stalks chopped into 1-inch lengths
  • 1 large onion finely diced
  • 3 tbsp olive oil
  • 1 red chilli sliced, for garnishing (optional)
  • 1 sprig coriander chopped, for garnishing (optional)


  • ½ tsp ground paprika
  • ¼ tsp chilli powder
  • ¼ tsp salt
  • ¼ tsp crushed black pepper


  • 3 tbsp sweet chilli sauce
  • ½ tbsp light soy sauce
  • ¼ tsp ground paprika
  • ¼ tsp chilli powder
  • 1 tsp sugar
  • ¼ tsp salt
  • ½ cup water


  • Wash chicken pieces thoroughly and pat dry with paper towels.  In a deep bowl, coat chicken pieces with marinade spices.  Set aside for at least half an hour.
  • In a clay pot or casserole dish, heat up oil over medium fire till hot.  Fry crushed garlic cloves till it turns fragrant and starts to brown lightly.  Add diced onions and stir fry together till onions start to soften, about a minute. Add chopped spring onions and fry the mixture for 15 to 20 seconds.
  • Add chicken pieces, and stir fry till chicken starts to turn colour and is slightly cooked on the surface. Add seasonings, stir to mix well and bring mixture to boil.  Then reduce heat, partly cover the pot or dish with its lid, and let simmer for at least half an hour or longer, depending on how tender you like your chicken.
  • If the braising liquid reduces too quickly before the chicken is tender enough, or if you like your dish with more sauce or gravy, add more water, a little at a time. The liquid should be saucy but not watery.   If you like your chicken a little on the dry side, let simmer till braising liquid is significantly reduced. Do a taste test – if a little salty, add sugar or if a little sweet, add salt in sprinkles till your desired taste.
  • When done, dish out the chicken with sauce onto a serving plate, and garnish with some freshly sliced red chilli (seeds removed) and finely chopped coriander leaves.  Serve hot.

Nutrition Information:

Serving: 1serving, Calories: 357kcal, Carbohydrates: 13g, Protein: 19g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 71mg, Sodium: 629mg, Potassium: 314mg, Fiber: 1g, Sugar: 9g, Vitamin A: 598IU, Vitamin C: 22mg, Calcium: 35mg, Iron: 1mg
Cuisine: Asian
Course: Chicken Recipes
Author: Celia Lim
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