Delia Smith Chicken Paprika Recipe

This comforting Chicken Paprika is a rich, gently spiced dish with tender chicken pieces simmered in a creamy, paprika-infused sauce. The texture is beautifully velvety, with a balance of sweetness from onions and warmth from the spice. It’s a straightforward, midweek-friendly recipe that feels special without being complicated. From start to finish, it takes around 50 minutes and is ideal for both beginners and experienced cooks.

Ingredients

For the Chicken

• 4 chicken thighs (bone-in or boneless)
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and black pepper, to taste

For the Paprika Sauce

• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp sweet paprika
• 1 tsp smoked paprika (optional)
• 1 tbsp plain flour
• 300ml chicken stock
• 150ml sour cream
• 1 tbsp tomato purée

For Garnish

• Fresh parsley, chopped

How to Make Delia Smith Chicken Paprika Recipe

• Prepare the chicken: Season the chicken pieces with salt and pepper. Heat olive oil and butter in a large pan over medium heat and brown the chicken on both sides until lightly golden. Remove and set aside.
• Cook the onions: In the same pan, add the chopped onion and cook gently for 5–7 minutes until soft and translucent. Stir in the garlic and cook for another minute.
• Add the paprika: Sprinkle in the sweet paprika and smoked paprika, stirring quickly to coat the onions without letting the spice burn.
• Make the sauce base: Stir in the flour and cook for 1 minute. Gradually pour in the chicken stock, stirring continuously to create a smooth sauce.
• Simmer the chicken: Return the chicken to the pan, cover, and simmer gently for 25–30 minutes until the chicken is fully cooked and tender.
• Finish the sauce: Stir in the sour cream and tomato purée, mixing well. Heat gently without boiling to keep the sauce smooth and creamy.
• Serve: Sprinkle with fresh parsley and serve hot.

Tips

How do I prevent the paprika from tasting bitter?

Always add paprika over low heat and stir quickly. Burning paprika can make the dish taste harsh and bitter.

Can I make this dish ahead of time?

Yes, it reheats very well. In fact, the flavours deepen after resting for a few hours or overnight.

What cut of chicken works best?

Chicken thighs are ideal as they stay juicy and tender during cooking, but chicken breast can be used for a leaner option.

How do I keep the sauce creamy?

Avoid boiling after adding the sour cream. Gentle heat keeps the sauce smooth and prevents splitting.

Serving Suggestions

• Serve with fluffy white rice or buttered noodles
• Pair with mashed potatoes for a hearty meal
• Add a side of steamed green beans or cabbage
• Enjoy with warm crusty bread to soak up the sauce

Storage

Room Temperature

Allow to cool and leave out for no more than 2 hours before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing

Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring well to restore the sauce.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 11g
• Sodium: 520mg

These values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Chicken Paprika Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: EuropeanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting chicken paprika dish with tender chicken simmered in a rich, creamy paprika sauce. Perfect for a hearty family meal.

Ingredients

• 4 chicken thighs

• 1 tbsp olive oil

• 1 tbsp butter

• 1 onion, chopped

• 2 cloves garlic

• 2 tbsp sweet paprika

• 1 tsp smoked paprika

• 1 tbsp flour

• 300ml chicken stock

• 150ml sour cream

• 1 tbsp tomato purée

• Fresh parsley

Directions

• Season and brown the chicken in oil and butter, then set aside.
• Cook onions until soft, then add garlic.
• Stir in paprika and cook briefly.
• Add flour and gradually mix in stock to form a sauce.
• Return chicken and simmer until tender.
• Stir in sour cream and tomato purée gently.
• Garnish with parsley and serve.

Notes

• Do not overheat after adding sour cream.
• Use good quality paprika for best flavour.
• Great for making ahead and reheating.