Paprika chicken

Paprika chicken

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

Prep: 20 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

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



    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



    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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Oct, 2012
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
11th Oct, 2012
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!
2nd Oct, 2012
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?
5th Jul, 2012
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.
7th Apr, 2012
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.
21st Dec, 2011
Love this recipe. Always cook lots of potatoes with it as everyone eats so much. I use smoked paprika which makes it soo tasty!
23rd Sep, 2011
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.
4th Nov, 2010
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
27th May, 2010
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.
23rd Sep, 2009
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 :))


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.