This one pot dish has been on repeat in the McJordan home – all three of us love it! I really love the fact that it's quick and easy to make. You probably have all the ingredients in your home if you have a good selection of spices.
This dish is hearty, healthy and warming. I think it'll become a new favourite in your home too!
The highlight of this dish for my daughter Vienna are the olives. She is an olive monger. Like, she has a full-on addiction right now. It's actually pretty hilarious -- a two-year-old that loves olives. She comes home from daycare and says "mama, mama, olives, olives!". I don't mind because I'm an olive lover too. The apple doesn't fall far from the tree, clearly. Lately, we've been buying olives from the Cheese Boutique, and wow, they are good!
This recipe serves four but since we are three, we always have a good amount of leftovers.
Now if you're vegan or vegetarian and you've gotten this far reading, then you'll be pleased to know this recipe works well with organic non-GMO tempeh as well, instead of chicken.
I got the inspiration for this recipe from Chef Mike Daniel who I follow on instagram. I save a lot of his food photos because they always make me drool! I really love recipes that you can make by just looking at the photo. That usually means it won't require sweating in the kitchen for an hour or a long trip to the grocery store and I say "long" because you're scouring the store trying to find some rare ingredient.
Don't get me wrong, I LOVE grocery shopping, but I just don't have the luxury of time (I'm sure you can relate!) so I like to get straight to the point when I'm shopping.
Mike's original recipe calls for cod which is also delicious, if you wanted to try that! Here's the delicious recipe – enjoy friends!
Mains & Sides
One Pot Paprika Chicken
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Ingredients
- 2 white onions, finely chopped
- 2 tbsp extra-virgin olive oil or grapeseed oil
- 1-2 tsp paprika*
- 1 tsp cumin
- 4 boneless, skinless organic chicken breasts, cut in half
- 2 x (28oz) cans diced tomatoes, do not drain
- 2 garlic cloves, finely chopped
- 1/2 cup kalamata olives, preferably with pits (they taste better)
- Fresh chopped basil or parsley
Instructions
- In a large saucepan, sauté onions on medium heat (add the garlic at the end, before serving). Add paprika and cumin and sauté for a minute.
- Add tomatoes, chicken and olives. Bring to a soft boil for a few minutes and reduce to a simmer for approximately 20-25 minutes or until chicken is fully cooked. The sauce will reduce down like you can see in my photo. Now add the fresh garlic.
- Top with fresh chopped basil or parsley.
- You can enjoy this with some pasta, or like we do, with a side like this Kale Salad with Creamy Dressing. It’s so flavourful, hearty and fulfilling.
Notes
*Ground paprika ranges from mild to spicy, add the smaller amount first and then taste test.
A note on the olives: I prefer using olives with the pit because they are more moist and much more flavourful. My daughter Vienna LOVES olives and she eats them and then spits out the pit, however, you’ll need to remove the pit if it’s not safe for your little one.
This recipe goes really well with my Kale Salad with Cashew Creamy Dressing or my Roasted Chickpea Kale Salad.
Someone recently made a comment on social media saying they've noticed I've been eating more meat lately and had to unfollow me (bye-bye!). Man, people are so cut-throat sometimes. I haven't increased my animal food consumption, it's always been about the same but I find that people are often surprised that we eat animal foods at home. I have no idea why everyone assumes we are a vegan or vegetarian family?? Perhaps it's because we eat a LOT of plant-foods. Also, we tend to eat animal foods in the evening when the lighting is crappy, so we don't take as many photos in the evening.
We eat the food that makes us thrive, mostly organic and mostly homemade.
Food judgment is like nails on a chalkboard for me. As in, I find it kinda irritating for about five seconds when people judge others based on whether they eat animals or not. My take is this: If you want to eat only 100% plant foods, great! Do that! If you don't, cool. My hope is that no matter what you eat, you limit sugar, processed food and you eat thoughtful food.
Meaning, think about where your food comes from and make the best choices for your family based on your budget and accessibility.
Speaking of accessibility, if you're living in the North Pole, you may not be chomping on Sexy Maca Balls and sipping on Turmeric Ginger Tea. On the flip side, if you're living in the South Pole, you're probably not eating elk or bison.
By the way, this recipe originally appeared in the Joyous Kitchen Challenge. Did you join us in January for that? You can join us on the facebook page because the page is still alive, kicking and thriving!!! Please join the facebook page to share healthy recipes and ask ANY questions about my books.
Have a joyous day and let me know if you try this recipe! Always love hearing what you think.
Joy
Made this tonight, it was delicious!!! However in the recipe you don’t explain where and when to put the garlic, basil and tomatoes.
ReplyHey Sandy! So glad you enjoyed it :) The tomatoes are in step #2 but we just added in where to incorporate the garlic and basil. Thanks for the heads up! Rachel - Joyous Health Team
Made this in my Express Crock tonight after receiving the email linking to the post. Turned out great! Thank you! The garlic noted in the ingredients wasn’t included in the instructions but I assumed it went along with the onions.
ReplyThanks Aimee! I meant for the garlic to be added last so it doesn't burn and then you can enjoy the health benefits of it raw, but what you've done is also fine. I've adjusted the notes in the recipes, thanks for the catch!
Going to try this tomorrow night! Do you have to brown the chicken first, or does it go in raw and cook in the pot?
ReplyHi Kate! Nope! You don't have to brown the chicken. Enjoy!
Hi Joy, I just want to say a BIG thank you for your interesting, healthy, easy-to-make, delicious recipes. We are eating mostly organic legumes, seeds, fruit and veggies too and flesh foods (eating animals is OK as long as they are organically grown and not loaded with toxins - see Dr. Stephen Genuis's peer reviewed research papers on that), and no gluten or dairy, soy or processed sugar. We are a family of six and I'm often converting recipes or experimenting so I appreciate being able to jump on your website, especially when I'm in a pinch or I'm looking for deserts or sweets. It was fun to find your hungarian flavoured One-Pot Chicken Paprika stew today!! My girlfriend shared your Coconut Lime Truffles with me a couple of years ago and they are one of our favourite family "cookies" for Christmas and special occasions. Fun and totally clean!! So thanks again and from one cook to another...Keep On Cooking!!! Wanda
ReplyHi Wanda, thanks for the sweet note, I'm thrilled to hear you've been enjoying my recipes!! Those coconut lime truffles are such a goodie! I should totally revamp them because I'm not even sure they are on my new website anymore. Hopefully you saved the recipe :) Have a joyous day!
I made this recipe today; but I'm not an olive lover, so I substituted broccoli and spinach instead and it turned out great!
ReplyThat sounds like a delicious addition!
Dear Joy, Not to be over the top, but you are a goddess! I work at a spa and often cook your wonderful recipes and share the goodies with my fellow workies. They rave about the treats. I have both your books. You are an inspiration. The nice thing is that you are real. You are honest and humble and passionate. You are my mentor. Finally I am getting around to thanking you for your goodness - have been following you since we saw you once on CBC prob 4 or 5 years ago. Then you became a household word with my husband and I. So, Joy THANK YOU! You have made a difference for the better in our lives.
ReplyHey Martha, There is no such thing as being over the top with flattering compliments like that! Thank you so much for your kind words. I will be sure to pass them along to Joy. We're so happy to hear Joyous Health has helped you and your husband live healthier and happier lives. Thanks for being a part of this community! Rachel - Joyous Health Team
Hi Joy, I’m with Martha! I’ve seen you 3-3 times and I’ve tried many of your recipes, and thrown your name around often :-) I always say, that if joy said it joy suggested whatever, I can trust that that, and that’s really important, and nice to know you are knowledgeable, down to earth, and honest! Thanks so much Joy! 🤗
Oh my heavens Joy! This recipe is so so so so fantastic! I do meal prepping on a Sunday ( awesome tip, from you btw ;) ) and this recipe is on repeat :) I totally love it!!
ReplyGlad to hear that Tara! This is a great recipe to make ahead because the longer the flavours mingle, the tastier they are!
This dish is sooooooooo good -- and so quick and easy, and I need that. ..This was the first time I had ever used kalamata olives. They're different. I love both black olives AND green olives. Kalamata seem to be sort of a combination of the two flavors -- to me anyway. It's a flavor that's hard to explain, but THAT particular flavor goes super well with the paprika in this dish. ..We will definitely be having this again and again. ..Thanks, Joy. ;)
ReplyYes totally! You're right, they are a mix of the two -- never thought of it that way! Glad you enjoyed the recipe and it's going to be on repeat!
Joy, I specifically love you because of your non-judgemental way of teaching. My family eats meat, so I really appreciate it when you post a hearty and healthy recipe that includes meat. Maybe I'm looking in the wrong places but I can only find about 7 or so recipes with meat in them on here. I am eagerly awaiting you posting more!! Thanks so much!!!
ReplyHey Lisa! There are quite a few animal based-protein recipes on the blog but you can find more in Joy's books, Joyous Health and Joyous Detox too :) She tries to include a variety of plant-based and animal protein-based recipes on her blog and in her books but by having more plant-based recipes, it can cater to more people and it gives the option to people to top it with an animal based-protein of their choice if they wish :) Thanks for your kind words though! I'll be sure to pass them along to Joy! Rachel - Joyous Health Team
I just made this tonight! It turned out rather tasty but it didn’t really reduce down at all. It’s rather soupy. Did I miss something?
ReplyHey Brooke, That's great! I'm happy to hear you enjoyed it. Are you sure you used the correct can size of diced tomatoes and did you let it simmer for around 25 minutes? Alternatively, you could add a bit of tapioca starch but you shouldn't need to. Rachel - Joyous Health Team
It truly becomes my home favourite dish now. I even tried to add some cheese and it was great!
ReplySo happy to hear that, Natalie! Glad you're enjoying it so much :) Rachel - Joyous Health Team
Can I make this with bone in chicken thighs?
ReplyHey Lindsay, Yup! That would work :) Rachel - Joyous Health Team
Let have a look on the recipe of honey paprika chicken tenders, try it and have fun.
ReplyHow is this recipe without the olives? Could I put something else in there in its place?
ReplyIf you don't like olives, you can just omit them it doesn't change the recipe at all other than you no longer have olives :)
Hi Joy! I have had this recipe saved in my browser from the time you emailed it and I finally made it! Simple, fast and delicious. We are not olive fans so I omit those, added bit of salt and pepper and tossed a whole bunch of spinach in for the last minute. Turned out perfect. Thank you!
ReplyI'm glad to hear you tried it! Love the addition of the spinach, really great idea! Thanks for the suggestion and comment :)
Hi Joy! made this last night
ReplyI hope you enjoyed it!
I came to your Langley immune support seminar and I LOVED it. Since then I have made 4 of your recipes and this will be number 5. I LOVE your stuff. I've also been reading about your natural make up recommendations and have just purchased the w3ll people foundation stick and the mascara. So excited! Anyway, just wanted to thank you for all of your information that is shared with such passion and so much sweetness!
ReplyHi Leanne, thank you so much for taking the time to write this lovely comment, it made my day! I'm thrilled to hear you're enjoying my recipes and you're going to be trying those awesome products! Stay in touch :) If you want to find out what's new each week, feel free to join my weekly newsletter: https://hi.joyoushealth.com/news/
Loving the new cookbook! I adjusted the recipe and made it with Elk! Cubed and stewed the meat longer and added more paprika. Served over tri-coloured quinoa with tahini green beans!
ReplyYay! Glad to hear that. And that sounds amazing!! Thanks for sharing :)
I’m an awful cook but thought I’d give this a try. I cooked it tonight and it was a success!! It cooked down just as the recipe said. I do have a question - it was a little more ‘tomato-y’ than we’re accustomed to. If I cut back on the ounces of diced tomato, what liquid (water? chicken broth?) should I replace it with and in what ratio so that it will still cook down appropriately?
ReplyYou could easily just add some water or broth, just add it slowly 1/4 cup at a time. Glad you enjoyed it!! Since you loved this recipe, be sure to try my Shakshuka in my new cookbook The Joyous Cookbook on page 33.https://www.joyouscookbook.com/
We made this recipe on the weekend. My oh my, it is good. Thank you for sharing.
ReplyYou're welcome, glad you are loving it!!
Joy ... you are such a delight and you're blog is so informative and so much fun to be a part of. Thank you for sharing many wonderful ideas and tips with us. I for one, appreciate you and all of the time and research that you put into making this such an upbeat and positive site to follow along with. Please don't take to heart 'someone' who may unfollow you. As they say, to bad, so sad, byebye ...isn't it great that we get to make adult choices for ourselves each and every day !! Keep up the good work and I shall be 'one of the many different someones' who will continue to follow along and enjoy your blog. Thanks for the uplift on positivity, don't you just love learning new things everyday, I do! Keep well, Jayne
ReplyThank you so much Jayne, you're super sweet and I really appreciate your kind words!!!
Joy, you are a "joy", to read, to learn from and for your zeal in spreading the "good food" message. Ignore the critics and keep on, keeping on with your work. The rest of us appreciate you.
ReplyThanks so much Terri!
Sounds very tasty. I have to make it. Is this in any of your books?
ReplyHi Lillian, a version of this is in my latest cookbook The Joyous Cookbook: https://shopjoyoushealth.com/the-joyous-cookbook/
Just keep spreading your "Joy-full food" and don't worry about the s..t slingers, OK?
ReplyHaha, thanks Terri!
Well said no judgement Less sugar no processed and bye bye judgers!!!!!! Thank you love your recipes
Replyhaha, enjoy!
Keep up the good work. Enjoy all your posts!
ReplyThanks!
Sub for olives? My hubby loves olives, my son and I, not so much.
ReplyI would just omit them while cooking and then people who love them can add them. Enjoy!