Delia Smith Chicken Paprika

Right — let me start with a confession. I once served this to guests and forgot to swirl in the sour cream. It looked like a pot of angry stew and tasted about as subtle as a punch. And this is Delia’s Chicken Paprika — a dish that deserves better than my chaotic kitchen moments.

This Hungarian-inspired classic, made famous by Delia Smith, is a silky, comforting one-pan wonder — with tender chicken, rich paprika, sweet onions, tomatoes, and that all-important swirl of soured cream to bring it together. It’s the kind of dish that smells like a warm hug and tastes like you’re doing something right.

The beauty of this recipe lies in the balance: heat from the cayenne, sweetness from slow-cooked onions, depth from the paprika, and cooling richness from the cream. It’s hearty without being heavy — and it’s now a staple in my kitchen (with the cream, thank you very much).

Ingredients List

• 4 part-boned chicken breasts or 8 thighs — Thighs are juicier and hold flavour better.
• 1 heaped tbsp hot paprika — The heart of the dish. Use sweet if you prefer less heat.
• 2–3 tbsp groundnut oil or any neutral oil
• 2 medium onions, chopped — Cook these down until soft and golden for sweetness.
• 1 dessertspoon plain flour — Helps thicken the sauce slightly.
• 2 pinches cayenne pepper — For a little kick.
• 450g ripe tomatoes, skinned and chopped or 1 x 400g tin Italian tomatoes
• 150ml chicken stock
• 1 medium red or green pepper, cut into strips
• 150ml soured cream
• Salt and freshly milled black pepper

Note: You can use crème fraîche if that’s all you’ve got, but soured cream gives the silkier finish.

How to Make It

1. Heat the oil in a large ovenproof pan over medium heat. Brown the chicken pieces until golden on both sides. Remove and set aside. Season them with salt and pepper while they rest.
2. In the same oil, add chopped onions. Cook slowly for about 10 minutes, stirring occasionally, until they’re softened and slightly golden.
3. Meanwhile, if you’re using fresh tomatoes, skin them: pour boiling water over them, count to 60, then peel and chop. If you’ve ever burned your fingers here — same.
4. Sprinkle in the flour, cayenne, and paprika over the softened onions. Stir well for a minute so it doesn’t clump.
5. Add tomatoes and chicken stock, stirring until the sauce begins to bubble.
6. Return the chicken to the pan, nestling it into the sauce. Cover with a lid or foil.
7. Bake at 170°C (325°F) for 45 minutes. Yes, it’s worth turning the oven on for this. (I forget sometimes. Timer is your friend.)
8. Add the chopped pepper, re-cover, and cook for another 30 minutes in the oven. The sauce should deepen and thicken.
9. Just before serving, swirl in the soured cream gently — don’t stir it all the way through. You want those lovely marbled streaks. Sprinkle with a final dusting of paprika.

Common Mistakes

Why did my sauce split when I added the cream?
You likely added the soured cream too quickly or while the sauce was boiling. Take it off the heat and let it settle before adding cream slowly.

Why is my chicken dry?
Chicken breasts dry out easily if overcooked. Thighs are more forgiving — and frankly, more flavourful.

Why is it too spicy?
You may have been generous with the cayenne. Add extra cream or a spoonful of sugar to calm it down — or serve with yoghurt on the side.

Why does mine look brown, not red?
Check your paprika — old or smoked paprika will dull the colour. Hungarian hot paprika is best.

Why does it taste bland?
Season at every stage — onions, chicken, and sauce. Trust your tongue, not just the recipe.

Storage and Reheating Tips

Fridge:
Store in an airtight container once fully cooled. Keeps well for 3 days.

Freezer:
Portion into containers. Leave space for expansion. Freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheat:

• Oven: 160°C (325°F), covered with foil for 15–20 mins.
• Stovetop: Gently simmer on low heat, adding a splash of stock if needed.
• Microwave: 1–2 mins per portion, stir halfway.

The cream may separate slightly when reheated — just stir it back in.

What to Serve With It

• Buttered egg noodles — the classic, perfect for soaking up that sauce.
• Steamed basmati rice — clean and simple.
• Crusty bread — when you just want to mop the bowl and call it a day.

Add a crisp green salad or lightly steamed greens to break through the richness.

FAQ Section

Can I make this gluten-free?
Yes — just swap the flour for cornstarch (use half the amount) or omit entirely if you don’t mind a thinner sauce.

Can I make it in advance?
Absolutely. It tastes even better the next day once the flavours have melded.

Can I use smoked paprika instead of hot?
You can, but it’ll give a totally different flavour — more barbecue-y than traditional Hungarian.

Is this dish very spicy?
It has a gentle heat. If you’re heat-sensitive, reduce the cayenne or use sweet paprika instead of hot.

Try More Recipes:

• Delia Smith Apple Sauce
• Delia Smith Boulangere Potatoes
• Delia Smith Chilli Jam
• Delia Smith Simnel Cake