Roast chicken breast is placed on a plate and garnished with fresh herbs.

Pot roasted chicken

Serves 6


6 skinless boneless chicken breasts or 12 skinless boneless chicken thighs
1 cup minced onions 
2 cloves of garlic, minced 
1 tablespoon olive oil  
1 teaspoon low sodium salt  
1/4 teaspoon pepper  
1 teaspoon smoked paprika  
2 teaspoons flour 
2 cups boiling water


Heat the oil in a large pan or soup kettle.

Brown the onions in the oil. 

Add the garlic and chicken, and brown the chicken on all sides. 

Sprinkle the chicken mixture with the salt, pepper, paprika and flour. 

Stir in the water. 

Cover and cook on a low heat for two hours, until the chicken is tender.  

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