Pot Roasted Chicken With Peppers, Avocado & Paprika

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  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 40 mins
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Pot Roasted Chicken With Peppers, Avocado & Paprika


  • 8 thighs, free of skin
  • 2 tbsp flour
  • 2 medium red peppers, cut into long 2cm slices
  • 2 cloves of garlic, chopped
  • ½ tsp paprika
  • 1 chicken stock cube
  • 200mls water
  • 150g cooked fussilli pasta
  • 1 small ripe avocado, cubed
  • sour cream
  • salt
  • pepper

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  1. Pre heat the oven to 220°C, Gas 7
  2. Toss the chicken in the seasoned flour.
  3. Heat the vegetable oil in a shallow pan, add the thighs and brown on all sides.
  4. Add the peppers and brown well.
  5. Add the crushed garlic, paprika, stock cube and cold water stir well.
  6. Add the drumsticks and bring to the boil, cover and place in the pre heated oven and cook for 20 minutes.
  7. When the chicken is cooked remove from the oven, add the pasta then simmer over a low heat to thicken.
  8. Add the avocado, check the seasoning.
  9. Spoon into deep bowls, and top with a little sour cream and more paprika.