Paprika chicken (30-minute meal)

Ingredients

• 454 g (1 lb)chicken breasts, cut into large chunky strips
• 1 largeonion, sliced into rounds
• 2garlic cloves, crushed
• 2bell peppers, any colours
• 227 g (½ lb)mushrooms, sliced
• 2 teaspoonspaprika, smoked if preferred
• 1 tablespoonconcentrated tomato paste
• 1 tablespooncornflour
• 300 ml (1¼ cups)chicken stock
• 180 ml (¾ cup)soured cream
• a littleoil
• to tastesalt and pepper
• a sprinkle, optionalfresh parsley, chopped
• optional, to serverice; bread also works well

Instructions

1. 1

   Brown the chicken

   Heat a little oil in a heavy-based pan or saucepan. Brown the chicken for a few minutes, then lift it out and set it aside.

2. 2

   Soften the onion

   Wipe the pan with kitchen paper, add a little more oil and cook the onion gently for about 5 minutes, until softened. Add the garlic and cook for another minute or two.

3. 3

   Cook the vegetables

   Add the peppers and mushrooms and cook for a few more minutes, until the mushrooms start releasing their liquid and soften.

4. 4

   Add paprika

   Sprinkle in the paprika and add the tomato paste.

5. 5

   Simmer the chicken

   Mix the cornflour with a little of the chicken stock, then pour it into the pan with the remaining stock. Return the chicken to the pan, cover and simmer for 15 minutes, until the chicken is cooked through and the sauce has thickened slightly.

6. 6

   Finish the sauce

   Stir in the soured cream and season generously with salt and pepper to taste.

7. 7

   Serve with rice

   Serve over rice, with a sprinkle of chopped fresh parsley if you like.

What is paprika chicken?

Paprika chicken is a comforting dish of chicken cooked with paprika and vegetables in a savoury sauce. Paprika is widely used in Central European cooking, including Hungarian dishes, while this version is a straightforward British-style one-pan meal.

Smoked paprika, tomato paste and soured cream give the sauce its smoky, savoury and tangy character. Peppers, mushrooms and onion bring sweetness and substance without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 29g protein, 15g carbs, 12g fat.

The chicken provides most of the protein, while the rice served alongside supplies much of the meal's carbohydrate. Soured cream and cooking oil contribute fat; serve with a generous amount of peppers and mushrooms alongside a measured portion of rice to balance the plate.

Choosing the paprika

Smoked paprika: This is the version suggested here and gives the dish a gentle smoky flavour. Use sweet paprika instead if you want a milder, less smoky sauce.

Building the vegetable base

Onion and garlic: Cook the onion gently until soft before adding the garlic, which needs only a short time in the pan. This helps the base become sweet and fragrant without letting the garlic catch.

Peppers and mushrooms: Give these a few minutes in the pan so the mushrooms begin to soften and release their liquid before the stock goes in.

Thickening the sauce

Cornflour: Blend it with a little cold or cool stock first to make a smooth mixture, then add it to the pan with the rest of the stock. This helps avoid lumps in the finished sauce.

Simmering: Keep the pan covered for the stated 15 minutes and check that the chicken is cooked through. The sauce should thicken slightly as it simmers.

Adding the soured cream

Stir in the soured cream after simmering, rather than adding it at the start. This keeps its tangy flavour distinct and gives the sauce a creamy finish.

What to serve alongside

Rice: Spoon the chicken and sauce over rice to make a filling meal and catch the sauce. Bread is another option for mopping up the creamy juices.

Parsley: A little chopped fresh parsley adds a fresh note at the end, but the dish works without it.

Recipe notes & tips

• Cut the chicken into similarly sized strips so they cook at a similar rate.
• Brown the chicken in batches if the pan is crowded, so it browns rather than steams.
• Stir the cornflour into a little stock until smooth before adding it to the pan.
• Use smoked paprika for the smoky flavour described, or sweet paprika for a gentler result.
• Stir the soured cream in after simmering to retain its tangy flavour.
• Check the thickest chicken piece is cooked through before serving.

Variations

• Use different peppers: Choose any colours you have to hand.
• Try sweet paprika: Swap it for smoked paprika for a less smoky sauce.
• Serve with bread: Use bread in place of rice to soak up the sauce.
• Add parsley: Finish with chopped fresh parsley for a fresh herbal note.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of brown; brown it in batches if needed.
• Burning the garlic: Add it after the onion has softened and cook it for only a minute or two.
• Lumpy cornflour: Blend it with a little stock until smooth before pouring it into the pan.
• Adding soured cream too early: Stir it in after the chicken has simmered.
• Skipping the doneness check: Check that the chicken is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring occasionally; add a splash of stock if the sauce has thickened too much.

Frequently asked questions