This rich paprika chicken is made with a whole jointed chicken, sweet and hot paprika, red peppers, and tomatoes, finished with sour cream for a creamy sauce. It delivers tender, flavourful chicken in a thick, savoury stew that is perfect for feeding the family. It serves 6 and takes about 90 minutes from start to finish.
I make this whenever I want a proper warming dinner that everyone loves. The combination of two paprikas gives it a brilliant depth of flavour without being too spicy.
Paprika Chicken Ingredients
- 1 large chicken, jointed (or 2 large chicken legs and 2 breasts, halved)
- Salt
- 2 tbsp olive oil
- Knob of butter
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 tbsp plain flour
- 285ml chicken stock
- 3 tbsp chopped fresh flat-leaf parsley
- 2 red peppers, deseeded and cut into 1cm strips
- 4 large, ripe tomatoes, roughly chopped
- 250ml sour cream
How To Make Paprika Chicken
- Season and brown the chicken: Rub the chicken pieces with salt. Heat the olive oil and butter in a large heavy pan over medium-high heat, then brown the chicken on all sides. Remove from the pan and set aside.
- Cook the onions and spices: Add the chopped onion and garlic to the same pan. Cook for about 5 minutes until soft. Stir in the sweet and hot paprikas along with the flour and cook for about a minute, stirring constantly.
- Build the sauce: Gradually pour in the chicken stock, stirring well to create a smooth base. Return the browned chicken pieces to the pan and add more stock or boiling water if the sauce looks too thick.
- Simmer with vegetables: Stir in half the chopped parsley and bring to a boil. Add the red pepper strips, then reduce the heat and simmer for 10 minutes. Stir in the chopped tomatoes and continue to cook gently for about an hour until the chicken is tender.
- Finish with sour cream: Take the pan off the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve straight away.
What Tips Will Help With Paprika Chicken?
- Do not burn the paprika: Stir the paprikas constantly for just one minute to release their flavour. Burning will make the sauce bitter.
- Add sour cream off the heat: Always remove the pan from the heat before stirring in the sour cream. This stops it from curdling and keeps the sauce smooth.
- Use good quality paprika: The dish relies on just two types of paprika for its flavour, so invest in the best you can find. Hungarian paprika is ideal.
- Try a similar approach with pork: If you enjoy paprika dishes, the Hairy Bikers paprika pork uses a similar method with brilliant results.
What Goes Well With This Dish?
This rich chicken stew is best served with something that soaks up the creamy sauce. Mashed potatoes, polenta, or boiled rice all work well. A simple chicken soup also makes a great starter before this main course.
For another comforting chicken dinner, try the Hairy Bikers chicken chasseur, which pairs well with the same sides. You could also serve this alongside crusty bread to mop up every last drop of sauce.
How Should You Store Leftovers?
Let the paprika chicken cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days and reheats well on the hob over a gentle heat.
This dish can be frozen once cooled. Transfer the chicken and sauce to a freezer-safe container and it will keep for up to 2 months. Thaw overnight in the fridge before reheating gently on the hob.
Nutrition Facts
- Per serving (approximate):
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 600mg
- Total Carbohydrate: 20g
- Dietary Fibre: 3g
- Sugars: 7g
- Protein: 35g
Frequently Asked Questions
How long does paprika chicken take to cook? Allow about 90 minutes in total, with 15 minutes of prep and roughly 75 minutes of cooking. Most of the time is hands-off simmering, so it is an easy dish to manage.
How does the Hairy Bikers paprika chicken compare to Delia Smith’s version? The Hairy Bikers version uses a whole jointed chicken browned in butter and oil, while Delia’s recipe takes a simpler casserole approach. Both use sour cream, but the Hairy Bikers version builds more depth with the browning step.
Can I use chicken thighs instead of a whole chicken? Yes, bone-in chicken thighs work well and stay juicy during the long simmer. Reduce the cooking time by about 15 minutes and check the meat is cooked through before serving.
Can I make paprika chicken in a slow cooker? Brown the chicken and cook the onions and spices on the hob first, then transfer everything except the sour cream to the slow cooker. Cook on low for 4-6 hours and stir in the sour cream just before serving.
What can I use instead of sour cream? Greek yoghurt is the closest substitute and gives a similar tangy creaminess. Stir it in off the heat to prevent splitting, just as you would with sour cream.
Try More Recipes
- Hairy Bikers Paprika Pork Recipe
- Hairy Bikers Chicken Chasseur Recipe
- Hairy Bikers Chicken Soup Recipe
Hairy Bikers Paprika Chicken Recipe
Description
This paprika chicken is a rich and creamy dish with tender jointed chicken in a savoury sauce made with sweet and hot paprika, red peppers, and tomatoes. Finished with sour cream, it serves 6 and takes about 90 minutes for a comforting family dinner.
Ingredients
Instructions
- Season and brown: Rub chicken with salt. Heat oil and butter in a large heavy pan, brown chicken on all sides, then set aside.
- Cook onions and spices: Add onion and garlic to the pan, cook for 5 minutes. Stir in sweet and hot paprikas with the flour for about a minute.
- Build the sauce: Add stock and stir well. Return chicken to the pan. Add more stock or boiling water if the sauce is too thick.
- Simmer: Stir in half the parsley, bring to a boil. Add red peppers, reduce heat, and simmer for 10 minutes. Add tomatoes and cook gently for about an hour.
- Finish: Remove from heat, stir in sour cream and remaining parsley. Check seasoning and serve.
