This savory Hairy Bikers Paprika Chicken is made with a whole chicken, a trio of paprikas for a smoky and sweet flavor, and finished with a dollop of sour cream. This recipe creates a rich, creamy, and flavorful stew with tender chicken and delicious vegetables, perfect for a cozy weeknight dinner. It’s a classic Eastern European dish that’s a crowd-pleaser and ideal for a cold evening.
Hairy Bikers Paprika Chicken Ingredients
- 1 whole chicken, jointed into 8 pieces
- 2 tbsp olive oil
- 1 large knob of butter
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 tbsp smoked paprika
- 1 tbsp plain flour
- 250ml (1 cup) chicken stock
- 2 red peppers, seeded and cut into strips
- 4 large, ripe tomatoes, roughly chopped (or 1 can of chopped tomatoes)
- 250ml (1 cup) sour cream
- Handful of flat-leaf parsley, chopped
- Salt and freshly ground black pepper
How To Make Hairy Bikers Paprika Chicken
- Brown the chicken: Rub the chicken pieces with salt. Heat the olive oil and butter in a large, heavy-bottomed casserole dish over medium-high heat. Brown the chicken pieces on all sides, then remove them from the pan and set them aside.
- Sauté the vegetables: In the same pan, add the finely chopped onion and garlic. Cook for about 5 minutes until they are soft. Stir in the sweet, hot, and smoked paprikas, along with the flour, and cook for about a minute, stirring constantly to prevent burning.
- Build the sauce: Gradually pour in most of the chicken stock, stirring well to create a thick, smooth gravy base. Return the browned chicken pieces to the pan. Add the remaining stock and some boiling water if the sauce looks too thick.
- Simmer the chicken: Stir in half of the chopped parsley and bring the mixture to a boil. Add the red pepper strips, then reduce the heat to a low simmer. Cook gently for about 10 minutes, then add the chopped tomatoes. Continue to cook for about an hour, or until the chicken is tender and cooked through.
- Finish the dish: Take the pan off the heat. Stir in the sour cream and the remaining parsley. Adjust the seasoning with salt and pepper to your taste. Serve immediately.
Recipe Tips
- Don’t burn the paprika: When adding the paprika to the pan, be careful not to burn it. Cook it for just a minute to release its flavor, but be sure to keep stirring to prevent it from becoming bitter.
- Sour cream is added at the end: The sour cream is added at the end of the cooking process, off the heat. This prevents the sour cream from curdling and ensures the sauce remains smooth and creamy.
- For best flavor, use good quality paprika: Using a combination of sweet, hot, and smoked paprikas is key to the dish’s complex flavor profile. Invest in good quality spices for the best results.
- Joint your own chicken or ask your butcher: You can save time by asking your butcher to joint a whole chicken for you, or you can do it yourself for a more cost-effective option.
What To Serve Paprika Chicken
This rich and hearty Paprika Chicken is delicious served with something that can soak up the incredible sauce. Traditional accompaniments include creamy mashed potatoes, polenta, or boiled rice. A simple side of steamed green beans or a fresh cucumber salad can provide a lovely contrast to the rich flavors of the stew.
How To Store Paprika Chicken Leftovers
Refrigerate: Let the paprika chicken cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
Freeze: This dish freezes well. Once cooled, transfer the chicken and sauce to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Hairy Bikers Paprika Chicken Nutrition Facts
- Per serving (approximate):
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 35g
Frequently Asked Questions
- Can I use a different cut of chicken? Yes, you can. While a whole chicken on the bone provides the most flavor, you can also use bone-in chicken thighs or legs. Boneless, skinless chicken breasts can be used, but you may need to reduce the cooking time to prevent them from becoming dry.
- What if I don’t have all three types of paprika? Using all three paprikas creates the most authentic and complex flavor. However, you can still make a delicious version with just sweet and hot paprika. The smoked paprika adds a wonderful depth that is highly recommended.
- Can I make this in a slow cooker? You can adapt this recipe for a slow cooker. Brown the chicken and sauté the vegetables and spices on the stovetop first, then transfer everything to the slow cooker (except for the sour cream). Cook on low for 4-6 hours. Stir in the sour cream and fresh parsley just before serving.
Hairy Bikers Paprika Chicken Recipe
Description
This Hairy Bikers Paprika Chicken is a rich and creamy dish with tender chicken in a smoky, savory sauce. The recipe uses three types of paprika and is finished with sour cream, creating a flavorful and comforting meal that’s perfect for a family dinner.
Ingredients
Instructions
- Brown chicken: Brown chicken in oil and butter, then set aside.
- Sauté: Sauté onion and garlic. Stir in paprikas and flour, then add stock to form a gravy.
- Simmer: Return chicken to the pan. Add peppers and tomatoes. Simmer for about an hour until the chicken is tender.
- Finish: Remove from heat and stir in the sour cream and fresh parsley. Serve hot.
