Joyous Blog

One-Pot Paprika Chicken

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.

Promo Block

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!

  • 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
  1. 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.
  2. 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.
  3. Top with fresh chopped basil or parsley.
  4. 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.


*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.


Sandy Pettigrew   •   February 5, 2018

Made this tonight, it was delicious!!! However in the recipe you don’t explain where and when to put the garlic, basil and tomatoes.

Rachel Molenda   •   February 6, 2018

Hey 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

Aimee H.   •   February 6, 2018

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.

Joy McCarthy   •   February 11, 2018

Thanks 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!

Kate   •   February 6, 2018

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?

Joy McCarthy   •   February 7, 2018

Hi Kate! Nope! You don't have to brown the chicken. Enjoy!

Wanda Benterud   •   February 9, 2018

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

Joy McCarthy   •   February 11, 2018

Hi 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!

Amanda M.   •   February 10, 2018

I made this recipe today; but I'm not an olive lover, so I substituted broccoli and spinach instead and it turned out great!

Joy McCarthy   •   February 11, 2018

That sounds like a delicious addition!

Martha Campbell   •   February 13, 2018

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.

Rachel Molenda   •   February 13, 2018

Hey 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

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