Delia Smith Chicken Paprika

Delia Smith’s Chicken Paprika is made with chicken breasts or thighs, hot paprika, groundnut oil, onions, plain flour, cayenne pepper, ripe tomatoes or tinned Italian tomatoes, chicken stock, and soured cream. This hearty Chicken Paprika recipe creates a delicious dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 4 people.

Delia Smith Chicken Paprika Ingredients

• 4 part-boned chicken breasts or 8 thighs
• 1 heaped tablespoon (1 tbsp) hot paprika, plus a little extra for sprinkling
• 2-3 tablespoons (2-3 tbsp) groundnut or other flavorless oil
• 2 medium onions, chopped
• 1 dessertspoon (1 tsp) plain flour
• 2 good pinches of cayenne pepper
• 1 lb (450 g) ripe tomatoes, skinned and chopped, or 14 oz (400 g) tinned Italian tomatoes
• 5 fl oz (150 ml) chicken stock
• 1 medium green or red pepper, deseeded and cut into small strips
• 5 fl oz (150 ml) soured cream
• Salt and freshly milled black pepper

How To Make Delia Smith Chicken Paprika

1. Preheat Oven to gas mark 3, 325°F (170°C).
2. Brown the Chicken: Heat 2 tablespoons (2 tbsp) oil in a frying pan or casserole and gently fry the chicken in batches until golden. Transfer to a plate and season with salt and pepper.
3. Cook Onions: In the same pan, add a bit more oil if needed and gently fry the onions for about 10 minutes until softened.
4. Prepare Tomatoes: If using fresh tomatoes, pour boiling water over them, leave for 1 minute (15-30 seconds for small tomatoes), then peel off the skins.
5. Make the Sauce: Stir in 1 teaspoon (1 tsp) plain flour, cayenne pepper, and 1 heaped tablespoon (1 tbsp) paprika with the onions. Add the chopped tomatoes, stir, and pour in the chicken stock. Bring to a simmer.
6. Bake the Chicken: Return the chicken to the pan, cover, and bake in the oven for 45 minutes.
7. Add Peppers: Stir in the chopped pepper, cover, and cook for another 30 minutes.
8. Finish and Serve: Spoon the soured cream over the dish, mix slightly for a marbled effect, and sprinkle with extra paprika.

Recipe Tips

• Brown Chicken in Batches: Don’t overcrowd the pan when browning the chicken. Cook in batches to ensure each piece gets a nice golden color and the meat stays juicy.
• Use Fresh Tomatoes: If using fresh tomatoes, skin them by pouring boiling water over them for 1 minute, then peel the skins. This helps in creating a smoother sauce.
• Stir the Flour Thoroughly: Make sure to stir the flour into the onions well to avoid lumps in the sauce. This also helps in thickening the sauce properly.
• Simmer and Bake Covered: Keep the pan or casserole covered while baking to retain moisture and ensure the chicken cooks evenly.
• Add Soured Cream Before Serving: Spoon the soured cream over the dish just before serving to maintain its creamy texture and marbled effect. Don’t mix it in too much; a light swirl is best.

What To Serve With Chicken Paprika?

This hearty Chicken Paprika pairs well with rice, mashed potatoes, crusty bread, or egg noodles. It also can be served alongside steamed vegetables, a simple green salad, roasted potatoes, or buttered noodles for a delicious dinner.

How To Store Leftovers Chicken Paprika?

• Refrigerate: Let the leftover Chicken Paprika cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
• Freeze: Allow the Chicken Paprika to cool completely before freezing. Place it in a freezer-safe container or bag and store it for up to 3 months. Thaw overnight in the refrigerator before reheating.

How To Reheat Leftovers Chicken Paprika?

• In The Oven: Preheat the oven to 350°F (175°C). Place the Chicken Paprika in an oven-safe dish, cover with foil, and heat for about 20-30 minutes, or until heated.
• In The Microwave: Transfer the Chicken Paprika to a microwave-safe dish, cover, and heat on high for 2-3 minutes. Stir and heat for an additional 1-2 minutes if needed, until hot.
• On The Stove: Reheat the Chicken Paprika in a pan over medium heat for about 10 minutes, stirring occasionally, or until heated through.

Delia Smith Chicken Paprika Nutrition Facts

Serving Size: 1 serving (1/4 of the recipe)

• Calories: 365
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 90mg
• Sodium: 183mg
• Potassium: 550mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 6g

Try More Delia Smith Recipes:

• Delia Smith Dundee Cake
• Delia Smith Orange Sauce For Duck
• Delia Smith Parkin Recipe
• Delia Smith Cauliflower Cheese