Chicken Paprika Recipe

Chicken Paprika Recipe

Chicken Paprika Recipe


1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)


2 tbsp olive oil

knob butter

1 onion, chopped

2-3 cloves garlic, chopped

1 tbsp sweet paprika

1 tbsp hot paprika

1 tbsp flour

285ml chicken stock

3 tbsp chopped fresh flatleaf parsley

2 red peppers, de-seeded and cut into 1cm strips

4 large ripe tomatoes, roughly chopped

250ml sour cream or plain yoghurt (both optional)


  • Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side
  • To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it
  • Add the stock and stir. Return the chicken pieces to the pan, adding a little more stock if the mixture seems too dry
  • Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for about 10 minutes
  • Stir in the tomatoes and simmer gently for about an hour (reduce the heat even further if necessary)
  • When the chicken is cooked, remove the pan from the heat. Stir in the sour cream or plain yoghurt (if using) and the remaining parsley. Check the seasoning and serve

Such a succulent, delicious dish – served on a bed of rice or with mash – it really is a one pot wonder!