Paprika chicken

Prep: 20 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

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

    Potato

    po-tate-oh

    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
    Paprika

    Paprika

    pa-preek-ah

    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

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.

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Comments, questions and tips

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Comments (58)

chhagger's picture
4

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
5

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

sarahwoods's picture
4

This recipe is delicious. I added a tbsp of paprika and it was just right. I would definitly make this again and have already passed the recipe onto friends.

6upper's picture

Delicious. I added a few red chilli flakes. I'll be making it again, and I'll put a tad less red wine vinegar in. I know it depends on the type of potatoes you use, but I found that the timings were well short of what was needed to cook the potatoes through.

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
4

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
4

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

Dolly
Where did you read 12 onions?

dorsetlover's picture

Dolly
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
5

Real tasty

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