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Paprika chicken

Paprika chicken

A star rating of 4.1 out of 5.46 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

A chicken supper full of flavour and ready in under an hour? No problems

  • Freezable
Nutrition: per serving
low insalt1.03g


  • 3 tbsp light olive oil
  • 8 boneless skinless chicken thighs , each cut into four pieces
  • 1 onion , finely sliced
  • 2 garlic cloves , crushed
  • 500g floury potatoes , peeled and cubed
  • 1 tbsp Dijon mustard
  • 1 tbsp sundried tomato paste
  • 1 tsp paprika
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2005

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A star rating of 4.1 out of 5.46 ratings

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