Paprika chicken

Paprika chicken

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(34 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
460
protein
42g
carbs
26g
fat
18g
saturates
5g
fibre
2g
sugar
0g
salt
1.03g

Ingredients

  • 3 tbsp light olive oil
  • 8 boneless skinless chicken thighs, each cut into four pieces
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 500g floury potatoes, peeled and cubed
  • 1 tbsp Dijon mustard
  • 1 tbsp sundried tomato paste
  • 1 tsp paprika
  • 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

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Method

  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.

Recipe from Good Food magazine, November 2005

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Comments

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juliej's picture
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All the family really enjoyed this. Didn't add the sherry.

sookynook's picture
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We tried this the other day and it was quite dissapointing. We followed the recipe with the exception of sherry (replaced by red wine) and ended up with a brown/grey gloop. We wont be trying it again.

amcoop's picture
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Delicious!! Didn't add the sherry, used 75ml extra stock instead. Sauce was wonderful and will be making again, but next time with chicken breast as prefer that to the thighs. Added one extra potatoe and served as was.

Freezes really well too.

martaesik's picture

Anna,

goood recipe, however in Hungary we don't put potatoes in it.
We have it with a dollop of sour cream, egg dumplings and cucumber salad.

the_memory_remains's picture
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loved this recipe, doubled the paprika and garlic and served with crusty bread. The smell when it was cooking took me back to when I lived in Spain. Will be using about 20 ml less sherry next time as the full amount gave a slightly bitter aftertaste

leanosila's picture

how many people is this reciupe for. Is it 4

dutes8080's picture
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A great dish which has become a family favourite. Recently tripled the quantities to use as part of a buffet party and it behaved itself perfectly and was a great success. Finding a pan big enough was the most difficult thing about it!!!

msmooo's picture
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This went down a treat, kids loved it, nice and saucy. Didn`t have sun-dried tomato paste so just substituted for regular tomato paste.
Also used drumsticks, as that`s what I had in the fridge. Will definitely make again.

debiii's picture
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I cut the potato small and doubled up the sauce ingredients. I cooked it in the oven at 140c for 30 minutes. The potato cooked, the sauce reduced nicely and there was plenty of it.

clairecorfe's picture
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Really simple and tasted great - even a fussy husband who doesn't like anything too saucy or spicy loved it!

melrice's picture
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This one was a winner. Used red wine intead of sherry and nxt time i'll part boil the potatoes as i found timings were short but all in all very tasty. We had it with garlic bread then had left overs with rice.

patrick's picture
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The potatoes needed a much longer time to cook than the recipe suggested

ilovefoodandme's picture

i was dumb enough to actually use twelve onions and let's just say it was very sweeeeeeeet! chiched it! but made it the other day with two and was lovely had it with some steam brocolli! delish!!

alizonc's picture
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Delicious although my potatoes took ages too cook. Next time would make it more saucy because he sauce was delicious.

kerdia's picture

i loved this, i did swap some the sour cream for creme friache and i left out the alcohol, adding more stock. I also simmered it for a little longer to soften potatoes more and topped up the liquid a bit as was getting slightly thick. Very very nice and will be doing again.

luvgdfood's picture
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I diced up chicken breast for this recipe and instead of using sherry I used a little red wine. Wasn't sure how it would taste but it was really delicious, has potatoes in but I still served it with a cheesy mash will definately make again.

clairetho's picture
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Really tasty will become a regular in my house

chhagger's picture
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Tasty. I used leftover roast chicken and it worked just fine.

manilovesfood's picture

It looks like curry.Can I serve it over some warm rice with a fresh green salad as a side dish?
Tell me pls those who have tried this one...

pewter's picture
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This was just really good.I had the 12 onion version too (!) but used 2 and low fat creme fraiche.

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