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Paprika chicken

Paprika chicken

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(36 ratings)

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

    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

    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

    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

    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

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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.

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Comments (58)

suzlovescake's picture
3.75

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
5

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
3.75

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
5

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

bonitarosa's picture
5

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
1

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
4

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
5

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
3

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
5

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
5

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
4

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
5

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
5

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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