Paprika chicken

Paprika chicken

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(37 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

    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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thecherub's picture
thecherub
1st Feb, 2017
2.55
My OH half made this last night and he evidently did not red the comments which is a shame. The potatoes took much longer to cook than stated and bearing in mind this is called paprika chicken there is very little paprika in it - it was really missing some heat. Not sure we would bother making again - so many changes need to be made to this recipe.
suzlovescake
12th Mar, 2015
3.8
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
11th Mar, 2015
5.05
Made this for the first time tonight.Cooked the potatoes before adding.Was perfect.My husband said I could 'make this again!' Lovely.
suzlovescake
24th Feb, 2015
3.8
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
bonitarosa
22nd Jan, 2015
5.05
Forgot to rate! Also we served it with mixed green veg.
bonitarosa's picture
bonitarosa
22nd Jan, 2015
5.05
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
10th Mar, 2014
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
17th Sep, 2013
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
16th Aug, 2013
1.05
Have been making this for years- lovely favours and freezes well. Just need to aim some green veg for complete meal
rosannereid
12th Feb, 2013
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.

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