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One-Pot Paprika Chicken

The one-pot paprika chicken dish is easy to make, super healthy and it's on repeat in the McJordan home.
Jan 31, 2018 | Joy McCarthy

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
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  • 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

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

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

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

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

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
Sandra   •   March 11, 2018

Tara V.   •   March 8, 2018

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!!

Joy McCarthy   •   March 12, 2018

Betty E.   •   March 9, 2018

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. ;)

Joy McCarthy   •   March 12, 2018

Lisa G.   •   March 22, 2018

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!!!

Rachel Molenda   •   March 23, 2018

Brooke   •   April 3, 2018

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?

Rachel Molenda   •   April 4, 2018

Natalie   •   April 11, 2018

It truly becomes my home favourite dish now. I even tried to add some cheese and it was great!

Rachel Molenda   •   April 11, 2018

Lindsay   •   May 2, 2018

Can I make this with bone in chicken thighs?

Rachel Molenda   •   May 2, 2018

rohimic   •   October 18, 2018

Let have a look on the recipe of honey paprika chicken tenders, try it and have fun.


Terri   •   November 12, 2018

How is this recipe without the olives? Could I put something else in there in its place?

Joy McCarthy   •   November 12, 2018

Tanja   •   November 14, 2018

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!

Joy McCarthy   •   November 14, 2018

Sharon   •   January 18, 2019

Hi Joy! made this last night

Joy McCarthy   •   January 18, 2019

Leanne   •   October 31, 2019

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!

Joy McCarthy   •   November 1, 2019

Jacquie   •   January 29, 2020

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!

Joy McCarthy   •   January 29, 2020

Charlotte   •   March 10, 2020

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?

Joy McCarthy   •   March 11, 2020

Noemi Margit Baki   •   March 23, 2020

We made this recipe on the weekend. My oh my, it is good. Thank you for sharing.

Joy McCarthy   •   March 23, 2020

Jayne McLeod   •   April 9, 2020

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

Joy McCarthy   •   April 10, 2020

Terri   •   August 24, 2020

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.

Joy McCarthy   •   August 25, 2020

Lillian   •   November 4, 2020

Sounds very tasty. I have to make it. Is this in any of your books?

Joy McCarthy   •   November 6, 2020

Terri   •   November 5, 2020

Just keep spreading your "Joy-full food" and don't worry about the s..t slingers, OK?

Joy McCarthy   •   November 5, 2020

Mary   •   February 3, 2023

Well said no judgement Less sugar no processed and bye bye judgers!!!!!! Thank you love your recipes

Joy McCarthy   •   February 3, 2023

Alannah   •   January 25, 2024

Keep up the good work. Enjoy all your posts!

Joy McCarthy   •   January 31, 2024

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