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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kerri1985
19th Sep, 2009
5.05
Amazing!
laydee99
9th Jun, 2009
Anyone know if this can be done in the slow cooker? Haven't got a pot big enough so slow cooker would work out well. Cheers
cakeanyone
14th Apr, 2009
5.05
Whole family really enjoyed this. Don't think it would've been as nice with red wine as it was with the sherry though, but you could use Marsala wine as an alternative. If you dice the potatoes into approx 1cm cubes, then they cook perfectly. Also, used chicken breast instead of thighs. Sauce was delicious!
nikki1460
13th Feb, 2009
just made this potatoes were a little undercooked so would definately cook them b4 adding or chop them very small, a few red chilli flakes and some extra paprika also didnt add the sherry but used red wine instead...served with rice! very nice and will definately be making again but larger quantity so theres some left over
juliej
6th Jan, 2009
5.05
All the family really enjoyed this. Didn't add the sherry.
sookynook
30th Dec, 2008
2.05
We tried this the other day and it was quite dissapointing. We followed the recipe with the exception of sherry (replaced by red wine) and ended up with a brown/grey gloop. We wont be trying it again.
amcoop
24th Nov, 2008
5.05
Delicious!! Didn't add the sherry, used 75ml extra stock instead. Sauce was wonderful and will be making again, but next time with chicken breast as prefer that to the thighs. Added one extra potatoe and served as was. Freezes really well too.
martaesik
21st Nov, 2008
Anna, goood recipe, however in Hungary we don't put potatoes in it. We have it with a dollop of sour cream, egg dumplings and cucumber salad.
the_memory_remains
25th Sep, 2008
5.05
loved this recipe, doubled the paprika and garlic and served with crusty bread. The smell when it was cooking took me back to when I lived in Spain. Will be using about 20 ml less sherry next time as the full amount gave a slightly bitter aftertaste
leanosila
24th Sep, 2008
how many people is this reciupe for. Is it 4

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