Paprika chicken

Paprika chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 30 mins

Skill level



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



  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
maggie123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

loved it

karina47's picture

This was easy to make and tasty too.

gunpowd3r's picture

can you leave the sherry out and add something else as we don't really like it that mch or can you not taste it at all??

katiebutler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Dolly I did print this off the other day it has been changed it did say 12 onions and 1tbsp of paprika!!! i went for 1/2 an onion but i did put 1tbsp of paprika fingers crossed... we ley you know how it turns out

dhoore's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it also... a bit less sherry would be even better though. We had a nice steamed broccoli as side dish. By the way... am I really the only (Belgian) guy on GF..? Thought that 'cook' was male...? ;-)

dorsetlover's picture

Where did you read 12 onions?

dorsetlover's picture

Where did you read 12 onions?

mabbsy's picture

Perhaps some grilled aubergines, or warm green beans in a vinagrette dressing?

annawestaway's picture

What would go well with this as a side dish - any suggestions??

bundubill's picture

the 'Ingredients' refer to sundried PEPER paste but the 'Method' refers to sundried TOMATO paste. Anyone know which it is please ?

happyapples's picture

Surely it's not 12 onions!!! Is it 1-2 or half? Would love to make this and don't want to get it wrong.

lizzafezza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Real tasty

passion69's picture

loved it!