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Delia Smith Chicken Paprika Recipe

Delia Smith Chicken Paprika Recipe

Delia Smith's chicken paprika recipe is rich, comforting and beautifully simple, with a creamy paprika sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 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
  • 300 ml chicken stock
  • 150 ml soured cream
  • Fresh parsley chopped, to finish

Method
 

  1. Season and brown the chicken. Set aside.
  2. Soften the onion and pepper, then add garlic.
  3. Bloom the paprika in the fat for 1 minute.
  4. Stir in the tomato purée.
  5. Return the chicken and add the stock.
  6. Cover and simmer for 20–25 minutes until tender.
  7. Stir in soured cream off the boil, mixing until smooth.
  8. Scatter with parsley and serve immediately.

Notes

Bloom the paprika in fat before adding liquid for the best depth of flavour.
Keep the heat gentle when cooking the paprika to avoid bitterness.
Add soured cream off the boil to keep the sauce smooth.
Chicken thighs cook faster than beef, so watch the timing closely.
Freezes reasonably well; add fresh soured cream when serving if freezing.