This easy chicken paprika is a warm and comforting dish packed with flavor. The chicken is cooked slowly with peppers, tomatoes, and a rich paprika sauce, then finished with sour cream for extra creaminess. It’s perfect for a cozy dinner with rice or bread.

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Ingredients Needed:

1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
salt
2 tbsp olive oil
knob butter
1 onion, chopped
2-3 cloves garlic, chopped
2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika
1 tbsp flour
285ml/½pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, seeds removed and cut into 1cm/0.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz soured cream

How To Make Chicken Paprika Recipe?

Season the Chicken: Rub salt all over the chicken pieces. This helps flavor the meat from the start.
Brown the Chicken: Heat the olive oil and butter in a large pan. Add the chicken and brown it on all sides for a few minutes. Take them out and set aside.
Cook the Onions and Garlic: In the same pan, toss in the chopped onion and garlic. Cook gently for about 5 minutes until soft and fragrant.
Add Paprika and Flour: Sprinkle in the paprika, then the flour. Stir it all around so it blends with the oil and onions. Keep it moving so it doesn’t stick or burn.
Pour in the Stock and Return Chicken: Slowly pour in the chicken stock while stirring. Once it’s mixed in, return the browned chicken to the pan. If it looks too dry, add a bit more stock.
Simmer with Peppers and Parsley: Add half the chopped parsley and all the red pepper strips. Bring everything to a gentle boil, then lower the heat and simmer for 10 minutes.
Add the Tomatoes and Cook Slowly: Toss in the chopped tomatoes and keep it on a low simmer for around 1 hour. The chicken should be tender and the sauce rich.
Stir in the Sour Cream: Turn off the heat, then stir in the sour cream and the rest of the parsley. Check the seasoning and serve warm.

Recipe Tips:

Brown the chicken properly at the start – don’t rush this step. browning adds deep flavor to the whole dish, so give the chicken time to get golden on all sides.
Don’t burn the paprika – after adding paprika, stir quickly and add stock right away. if it burns, it will make the sauce bitter.
Use fresh ripe tomatoes – they give a better, sweeter taste and make the sauce richer. canned tomatoes can work, but fresh is best here.
Simmer slowly for full flavor – let it cook gently for the full hour. this helps the chicken become tender and the sauce thick and tasty.
Add sour cream off the heat – never boil the sauce after adding sour cream or it can split. always stir it in at the end once the heat is off.

How To Store & Reheat Leftovers?

Refrigerate: Let the chicken paprika cool down first. After that, put it in a container with a lid and keep it in the fridge. You can store it for 3 days.
Freeze: Cool the chicken paprika completely. Then, place it in a freezer-safe container and freeze it for up to 2 months.
Reheat: Add the chicken paprika to a pan and warm over low heat, stirring often until hot. Don’t let it boil to avoid curdling the sour cream.

Nutrition Facts:

Calories: 460 kcal
Total Fat: 31g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 310mg
Potassium: 720mg
Total Carbohydrate: 9g
Dietary Fiber: 2g
Sugars: 5g
Protein: 35g

Try More Hairy Bikers Recipes:

Hairy Bikers Chicken Paprika Recipe

Course: DinnerCuisine: HungarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

460

kcal

Ingredients

1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
salt
2 tbsp olive oil
knob butter
1 onion, chopped
2-3 cloves garlic, chopped
2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika
1 tbsp flour
285ml/½pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, seeds removed and cut into 1cm/0.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz soured cream

Directions

Season the Chicken: Rub salt all over the chicken pieces. This helps flavor the meat from the start.
Brown the Chicken: Heat the olive oil and butter in a large pan. Add the chicken and brown it on all sides for a few minutes. Take them out and set aside.
Cook the Onions and Garlic: In the same pan, toss in the chopped onion and garlic. Cook gently for about 5 minutes until soft and fragrant.
Add Paprika and Flour: Sprinkle in the paprika, then the flour. Stir it all around so it blends with the oil and onions. Keep it moving so it doesn’t stick or burn.
Pour in the Stock and Return Chicken: Slowly pour in the chicken stock while stirring. Once it’s mixed in, return the browned chicken to the pan. If it looks too dry, add a bit more stock.
Simmer with Peppers and Parsley: Add half the chopped parsley and all the red pepper strips. Bring everything to a gentle boil, then lower the heat and simmer for 10 minutes.
Add the Tomatoes and Cook Slowly: Toss in the chopped tomatoes and keep it on a low simmer for around 1 hour. The chicken should be tender and the sauce rich.
Stir in the Sour Cream: Turn off the heat, then stir in the sour cream and the rest of the parsley. Check the seasoning and serve warm.

Notes

Brown the chicken properly at the start – don’t rush this step. browning adds deep flavor to the whole dish, so give the chicken time to get golden on all sides.
Don’t burn the paprika – after adding paprika, stir quickly and add stock right away. if it burns, it will make the sauce bitter.
Use fresh ripe tomatoes – they give a better, sweeter taste and make the sauce richer. canned tomatoes can work, but fresh is best here.
Simmer slowly for full flavor – let it cook gently for the full hour. this helps the chicken become tender and the sauce thick and tasty.
Add sour cream off the heat – never boil the sauce after adding sour cream or it can split. always stir it in at the end once the heat is off.