Paprika chicken

Paprika chicken

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(45 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
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  • 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.

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Comments, questions and tips

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14th Apr, 2019
I’m not sure what went wrong...the potatoes were still hard after 30 minutes so cooked for longer and then they dissolved. Ended up with chicken and potato soup!
28th Dec, 2017
Having read many of the reviews I decided to go “off piste”! I made this for 2, halved the ingredients as I assume it was originally for 4 (it doesn’t say). I couldn’t be bothered to debone the thighs. I decided to use the slow cooker. I par boiled the potatoes (mine were waxy) in the microwave for a few minutes. I pan fried a couple of inches of chopped spicy chorizo before the onion. I used a teaspoon of English mustard as I didn’t have Dijon. I also substituted standard tomato purée for sun dried paste. I used smoked paprika and was generous with it and reduced the sauce a bit more than suggested due to the nature of cooking. Otherwise, no changes! The outcome was delicious. Lots of flavour and very tender. I will definitely make again when I’ve got some cream to use up.
23rd Dec, 2017
As others have said the dish needs cooked at 10-15mins longer otherwise the potaoes would still be hard. Needs more garlic, paprika & mustard to give more flavour & if you do so it's quite tasty
thecherub's picture
1st Feb, 2017
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.
12th Mar, 2015
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.
11th Mar, 2015
Made this for the first time tonight.Cooked the potatoes before adding.Was perfect.My husband said I could 'make this again!' Lovely.
24th Feb, 2015
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
22nd Jan, 2015
Forgot to rate! Also we served it with mixed green veg.
bonitarosa's picture
22nd Jan, 2015
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.
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.


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