Chicken Paprika
This creamy Chicken Paprika is packed with flavour and tender chicken in a rich, paprika-infused sauce. It’s simple, comforting, and perfect served with rice, mashed potatoes, or pasta.
Servings: 4
Calories:
Equipment
Ingredients
- 1 tbsp olive oil or butter
- 8 chicken thighs bone-in or boneless, skin removed if preferred
- 2 onions finely sliced
- 2 red or yellow peppers sliced
- 3 cloves garlic crushed
- 2 tbsp sweet paprika or 1 tbsp each of sweet paprika and hot paprika
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 400 ml chicken stock
- 100 ml sour cream or crème fraîche
- Salt and black pepper to taste
- Optional: pinch of chilli flakes 1 tsp caraway seeds, fresh parsley for serving
Instructions
- Heat the olive oil or butter in a large pan, casserole dish or Dutch oven over a medium heat.
- Brown the chicken thighs on both sides, then set aside.
- Add the onions and peppers to the same pot and cook for 5 to 7 minutes until softened.
- Stir in the garlic, paprika, and tomato purée, and cook for another minute.
- Pour in the chopped tomatoes and stock, return the chicken to the pot, and bring to a gentle simmer.
- Cover and cook for about 30 minutes, until the chicken is tender and the sauce has thickened slightly.
- Remove from the heat, stir through the sour cream, and season to taste.
- Serve with your favourite side, mashed potato is a good one!
Notes
Oven Method:
Follow the same steps up to adding the stock. Transfer to an oven safe dish and cook at 180°C (160°C fan / 350°F) for 45 to 50 minutes, until the chicken is cooked through. Stir through the sour cream before serving. Slow Cooker Method:
Brown the chicken and soften the onions and peppers first if you have time. Add everything to the slow cooker with the paprika, tomato purée, chopped tomatoes, and 1000ml chicken stock. Cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is tender. If the sauce is thin, stir in a cornflour slurry (1 tbsp cornflour mixed with 1 tbsp cold water). Stir through the sour cream at the end. Pressure Cooker Method:
Brown the chicken using the sauté function. Add the onions, peppers, garlic, paprika, and tomato purée, then pour in the chopped tomatoes and 200–250ml chicken stock. Stir well, seal the lid, and cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then open the lid. If the sauce looks thin, simmer on sauté mode for 5 minutes to reduce before stirring in the sour cream. Storage:
Leftovers will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat gently until piping hot, adding a splash of stock or water if the sauce thickens too much.
Follow the same steps up to adding the stock. Transfer to an oven safe dish and cook at 180°C (160°C fan / 350°F) for 45 to 50 minutes, until the chicken is cooked through. Stir through the sour cream before serving. Slow Cooker Method:
Brown the chicken and soften the onions and peppers first if you have time. Add everything to the slow cooker with the paprika, tomato purée, chopped tomatoes, and 1000ml chicken stock. Cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is tender. If the sauce is thin, stir in a cornflour slurry (1 tbsp cornflour mixed with 1 tbsp cold water). Stir through the sour cream at the end. Pressure Cooker Method:
Brown the chicken using the sauté function. Add the onions, peppers, garlic, paprika, and tomato purée, then pour in the chopped tomatoes and 200–250ml chicken stock. Stir well, seal the lid, and cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then open the lid. If the sauce looks thin, simmer on sauté mode for 5 minutes to reduce before stirring in the sour cream. Storage:
Leftovers will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat gently until piping hot, adding a splash of stock or water if the sauce thickens too much.
