Paprika chicken

Prep: 20 mins Cook: 30 mins


A chicken supper full of flavour and ready in under an hour? No problems

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal460
  • fat18g
  • saturates5g
  • carbs26g
  • sugars0g
  • fibre2g
  • protein42g
  • salt1.03g
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  • 3 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 boneless skinless chicken thighs, each cut into four pieces
  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 500g floury potatoes, peeled and cubed



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp Dijon mustard
  • 1 tbsp sundried tomato paste
  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp red wine vinegar
  • 100ml medium-dry Amontillado sherry
  • 300ml tub fresh chicken stock
  • 4 tbsp soured cream, to serve
  • handful flat-leaf parsley, chopped, to serve


  1. Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.

  2. Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.

  3. Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.

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Comments (58)

suzlovescake's picture

Lovely dish. Used chicken breasts, and cooked the potatoes for a bit longer before adding the chicken back to the pan so was all cooked through at the same time. Nice and easy dish that I will make again.

carolewall's picture

Made this for the first time tonight.Cooked the potatoes before adding.Was perfect.My husband said I could 'make this again!' Lovely.

suzlovescake's picture

Tasty recipe. Inspired by previous comments I used smoked paprika and a tsp of harissa. Also simmered the potatoes for longer before adding the chicken back to the pot, so that both were cooked through at the same time.

bonitarosa's picture

Forgot to rate! Also we served it with mixed green veg.

bonitarosa's picture

Really nice flavours enjoyed by all the family. Needed lots of pepper and I echo what others said about cooking for longer. It needed another 10 mins for the potatoes to be cooked and I diced them quite small. 2cm approx. we also used chicken breasts. Very tasty. Don't skimp on the parsley or soured cream though. It needs it.

adamswife's picture

I used this recipe as a curry style dish and served with rice and peas. Substituted the sherry for 100ml white wine. very enjoyable, easy meal.

sarahfizzo250475's picture

This was a really heart warming supper. I added double the amount of sundried tomato paste plus a heaped tablespoon of harissa paste to give it a little zing and replaced the sherry with white wine. Just before serving I emptied a 200g bag of baby spinach leaves in the pot, simmered covered for two minutes to let them wilt and then served with a mixture of long grain and wild rice - delicious!

fayewakefield's picture

Have been making this for years- lovely favours and freezes well. Just need to aim some green veg for complete meal

rosannereid's picture

Made this as a midweek meal for my young family. Full of flavour everyone cleared their plates. Although I love one pot wonders I would recommend cooking the potatoes first and adding them in, as they seemed to take an age to cook. Would also recommend smoked paprika and a smidgen of chilli powder or flakes. will be making this one again.

kathy535's picture

This was lovely and very easy. I used 1tbsp of smoked paprika but still found it a little under seasoned. Served with broccoli and green beans. This made enough for 3 people with large appetites but given we are pigs, it may be intended as a recipe to serve 4!

peachy1984's picture

This has quickly become a favourite of mine. Didn't use the sherry and used sherry vinegar instead of red wine vinegar. It was gorgeous! Took a bit longer than the time stated for the potatoes to soften, but worth the wait. Wasn't sure how necessary the sour cream was and very nearly left it off - but the cream flavour with the warm paprika was a winner!

lan420's picture

What can i use instead of the sherry i have never heard of it and also is the sundried tomatoe paste the sameas tomatoe puree?

jzneal's picture

Very nice recipe. I tweaked it a bit by not adding the potatoes and cooking separately, and I also did not cut up my chicken thighs so cooked on the hob for about an hour. The sauce needed a bit of sugar in it, think because the sherry I used was very dry, but overall it was a lovely dish and the whole family asked for it again! I wonder if the sauce would be nice with chops as well so may try that another time.

lisajo29's picture

I made this in my slow cooker and left it on for well over 6 hours, I added peas and chopped tomatoes and left out the sherry as don't drink alcohol. Half way through I had a taste test, I found it to be quite bland so ended up putting 2 tbsp of smoked paprika, 2 tsp ground pepper and 1 tsp of salt and left it to marinate for a few more hours. It had a nice smoky, tomatoey flavour, but i'm not sure I would make again though as the ingredients listed are not enough on flavour.

lolly731's picture

Love this recipe. Always cook lots of potatoes with it as everyone eats so much. I use smoked paprika which makes it soo tasty!

KarenHenderson's picture

Delicious! I used sweet sherry, balsamic vinegar and low-fat creme fraiche as that's what I had in the house, served with steamed broccoli and cauliflower. The whole family loved it - will definitely make again.

jemjem's picture

I loved this! I added the sour cream to the sauce at the beggining though and added a splash of red wine and a squeeze of lime juice instead of the red wine vinegar x

kateab's picture

Loved this but made with cubed chicken instead of just thigh meat. Asda don't seem to sell sundried tomato paste so used tomato puree instead.

danielasimpson's picture

We love this dish, it is really nice with fresh crusty bread as they soak up the juices so well.... I don't put sherry in at all. And also leave out the tomato as i have allergy to them. Instead i cut up 2-3 peppers and add them with the garlic. Works really well :))


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