Amelia Grace This is a close cousin of goulash, but with chicken standing in for beef and a much shorter cooking time, given how quickly chicken becomes tender compared to a tougher cut of beef.
This is a proper weeknight-friendly version of a paprika-rich braise, creamy and comforting without needing hours in the oven.
The paprika does most of the heavy lifting in terms of flavour, so treating it properly right from the start really matters.
Why Blooming the Paprika Still Matters, Even with Chicken
Just as with a beef goulash, the way paprika is handled at the start of cooking makes a real difference to the depth of flavour in the finished chicken paprika, regardless of the shorter overall cooking time.
Ground paprika needs to be briefly cooked in fat to fully release its flavour and aroma compounds, rather than simply stirred into a liquid.
Adding it to the pan and cooking it gently for about a minute in the fat left from softening the onions, before any liquid goes in, draws out a much deeper, rounder flavour than adding it later in the process, even in a dish that cooks considerably faster than a traditional beef goulash.
Ingredients for Delia Smith Chicken Paprika
- 8 chicken thighs, boneless and skinless, cut into chunks
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 red pepper, sliced
- 2 garlic cloves, crushed
- 2 tbsp sweet paprika
- 1 tbsp tomato purée
- 300ml chicken stock
- 150ml soured cream
- Fresh parsley, chopped, to finish
How to Make Delia Smith Chicken Paprika — Step by Step
Step 1 — Season and Brown the Chicken
Season the chicken chunks with salt and pepper. Heat the oil in a large pan over medium-high heat and brown the chicken for 5–6 minutes, until lightly golden all over. Remove and set aside.
Step 2 — Soften the Onion and Pepper
In the same pan, cook the onion and red pepper for 6–8 minutes, until softened. Add the garlic for a final minute.
Step 3 — Bloom the Paprika
Reduce the heat slightly and stir in the paprika, cooking for about 1 minute, stirring constantly, until fragrant. Take care not to let it burn.
Step 4 — Add the Tomato Purée
Stir in the tomato purée, cooking for a further minute.
Step 5 — Return the Chicken and Add the Stock
Return the browned chicken to the pan and pour in the stock. Bring to a gentle simmer.
Step 6 — Simmer
Cover and simmer gently for 20–25 minutes, until the chicken is completely tender.
Step 7 — Finish with Soured Cream
Reduce the heat to low and stir in the soured cream, mixing until smooth. Don’t let it boil at this stage, as it may split.
Step 8 — Finish and Serve
Scatter with fresh parsley and serve immediately.
My Top Tips for the Best Delia Smith Chicken Paprika
Always bloom the paprika in the fat before adding liquid. This one step makes a genuinely noticeable difference to the depth of flavour, even in a quicker chicken version.
Keep the heat gentle when cooking the paprika. It can burn and turn bitter within seconds if the heat is too high, so watch it closely.
Add the soured cream at the end, off the boil. This is what keeps the sauce silky and smooth rather than splitting into an unpleasant, grainy texture.
Use good quality, fresh paprika. Paprika loses its potency over time, so replace any that’s been in the cupboard for a couple of years.
Don’t overcook the chicken. Since chicken thighs become tender much faster than beef, keep an eye on the timing so the meat stays juicy rather than drying out.
Serving Suggestions
Serve over buttered egg noodles, rice, or with good crusty bread to mop up the sauce. A dollop of extra soured cream at the table is always welcome.
How to Store Delia Smith Chicken Paprika
In the fridge: Store in an airtight container for up to 3 days. Reheat gently, without boiling, to avoid the sauce splitting.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes reasonably well for up to 2 months, though the soured cream sauce may need a good stir once reheated. Add fresh soured cream when serving for the best texture if freezing.
Delia Smith Chicken Paprika Recipe
Ingredients
Method
- Season and brown the chicken. Set aside.
- Soften the onion and pepper, then add garlic.
- Bloom the paprika in the fat for 1 minute.
- Stir in the tomato purée.
- Return the chicken and add the stock.
- Cover and simmer for 20–25 minutes until tender.
- Stir in soured cream off the boil, mixing until smooth.
- Scatter with parsley and serve immediately.
Notes
Frequently Asked Questions About Delia Smith Chicken Paprika
What’s the difference between this and goulash?
This is essentially a chicken version of goulash, using quicker-cooking chicken thighs instead of beef, which means a much shorter overall cooking time while keeping that same rich, paprika-forward flavour.
Why did my sauce split?
This almost always happens if the soured cream was allowed to boil. Keep the heat low once it’s added, and simply warm through gently rather than letting the sauce bubble.
Can I use chicken breast instead of thighs?
You can, though thighs stay more tender and forgiving over the simmering time, whereas breast meat can dry out more easily if slightly overcooked.
Can I make this dish ahead of time?
Yes, though I’d suggest adding the soured cream fresh when reheating rather than freezing it in the sauce, for the best, smoothest texture.
