This Chicken Paprika recipe is my cozy twist on Delia’s classic. It is loaded with flavors that hug you from the inside out. It’s my go-to when I’m yearning for something hearty with a little kick of spice.It goes well with buttery noodles or rich brown basmati rice and a crisp, lemon-packed salad. It’s great for nights when you just want something comforting to eat. The spiciness of paprika, the rich, creamy goodness of soured cream, and the fresh burst of tomatoes and peppers in this dish make it more than just a meal; it’s an experience that warms your soul. It’s all about bringing a bit of heartwarming joy to the table.
How To Make Delia Smith Chicken Paprika recipe Overview:
Chicken Paprika, as I’ve come to perfect it, is a hearty and flavorful dish that’s surprisingly simple to make. It takes about 1 hour from start to finish and serves about 4 to 6 people. Ideal for a family dinner or a gathering with friends. A lot of paprika is what makes this recipe work. It gives the chicken a warm, smoky flavour that goes well with the sourness of the tomatoes and the richness of the soured cream. The addition of green or red peppers adds a slight crunch and freshness, rounding off the dish’s flavor profile. The cooking process involves browning the chicken, sautéing the onions and peppers, and simmering everything in a tomato-based sauce until the chicken is tender and the sauce thickens to perfection.
Why You Should Try This Recipe
This recipe is the epitome of comfort, making it the perfect choice for those cozy nights in. Its simplicity is one of its greatest virtues, allowing you to create a flavorful, hearty meal without any fuss. Every bite is a delightful mix of warmth and richness, thanks to the carefully balanced spices and creamy sauce. Not only is it versatile, pairing wonderfully with anything from noodles to rice or a crisp salad, but it’s also a hit among all ages, making it a family-friendly option. The creamy richness of the sauce combined with the healthy balance of protein, veggies, and a hint of indulgence from the soured cream, offers a meal that’s both satisfying and nourishing. Moreover, the gentle heat from the spices adds a comforting warmth that’s not overwhelming, ensuring that each forkful is as inviting as the last. It’s a dish that’s bound to please any crowd, and the best part? The leftovers taste even better the next day, making it an excellent option for meal prep or enjoying those flavors all over again.
Ingredients:
- Chicken Breasts or Thighs (5 part-boned breasts or 10 thighs): The star of the show, these pieces promise juiciness and flavor in every bite.
- Hot Paprika (1.5 tablespoons): This vibrant spice brings a smoky warmth, turning the dish into a comforting embrace.
- Groundnut Oil (3-4 tablespoons): A neutral player, ensuring the chicken browns beautifully without adding any unwanted flavors.
- Onions (3 medium, chopped): They melt into a sweet, savory foundation, enriching the sauce with depth and character.
- Plain Flour (1.5 dessertspoons): The thickening agent that subtly pulls the sauce together for that perfect consistency.
- Cayenne Pepper (3 pinches): Just a whisper of heat to tickle the palate, adding excitement to every forkful.
- Ripe Tomatoes (1.5 lbs skinned and chopped, or 21 oz tinned): These burst with acidity and sweetness, brightening the dish’s hearty base.
- Chicken Stock (7.5 fl oz): This liquid gold infuses the sauce with a rich, meaty essence, layering flavors.
- Green or Red Pepper (1 large, deseeded and cut into strips): A splash of color and a crunch of freshness to contrast the creamy sauce.
- Soured Cream (7.5 fl oz): Swirls of tangy creaminess to finish, softening the spice and enveloping the chicken in silky richness.
- Salt and Freshly Milled Black Pepper: The seasoning duo that needs no introduction, elevating every ingredient to its peak flavor.
Instructions:
- Start by seasoning the chicken with salt, pepper, and paprika. Make sure it’s all nicely coated.
- Heat some oil in a large pan. Brown the chicken on all sides. Then, take it out and set it aside.
- Use the same pan to cook the onions until they’re soft.
- Sprinkle flour and cayenne pepper over the onions. Stir well.
- Slowly add the chopped tomatoes and chicken stock. Keep stirring to avoid lumps.
- Put the chicken back in the pan. Add the pepper strips too.
- Cover and let it simmer. You want the chicken nice and tender, about 45 minutes.
- Stir in the soured cream. Warm it up for 5 more minutes.
- Taste it. Add more salt or pepper if you think it needs it. Sprinkle a bit more paprika on top.
- And there you go, ready to serve and enjoy!
Also Try: Delia Smith Coronation Chicken Recipe
Nutritional Value: (Per Serving)
Calories: Approximately 450-500
Protein: 35g
Fat: 30g (Saturated: 9g)
Carbohydrates: 15g
Fiber: 3g
Sodium: 300mg
FAQs:
Can I use a different type of paprika?
Absolutely, you can swap in a different type of paprika. If you prefer a milder flavor, sweet paprika is a great choice. It adds color and a subtle sweetness without the heat. Smoked paprika is another option. It gives the dish a deep, smoky flavor that’s really unique. Just remember, each type of paprika changes the taste a bit. But experimenting is part of the fun of cooking. So go ahead and try different kinds to find what you like best.
What can I use instead of soured cream?
If you don’t have soured cream, no worries. Greek yogurt is a great alternative. It’s creamy and has a similar tangy taste. Another option is crème fraîche. It’s richer but works well in the sauce. Even regular plain yogurt can do the trick in a pinch. Just remember, if you’re using a thinner yogurt, it might not be as thick as soured cream. But it will still add that creamy texture and tangy flavor to your dish.
Is It Possible To Make The dish in advance?
Yes, you can definitely make this dish in advance. Actually, it tastes even better the next day. The flavors have time to meld together, making every bite richer. Just cook it as the recipe says, then let it cool down. After it’s cool, put it in the fridge. Warm it up slowly on the stove or in the microwave when you’re ready to eat. It’s a great way to save time and still have a delicious meal ready to go.
Is there a vegetarian alternative?
Yes, there’s a vegetarian alternative that’s just as tasty. Instead of chicken, use mushrooms or chickpeas. Mushrooms give a nice, meaty texture. Chickpeas add a lovely bite and soak up the flavors well. Just swap them in and follow the rest of the recipe. Remember to adjust cooking times a bit. Mushrooms and chickpeas don’t need as long to cook as chicken. This way, you still get the creamy, spicy goodness of the dish, but it’s completely plant-based.
How do I skin and chop tomatoes?
Skinning and chopping tomatoes is easy. First, cut a small “X” on the bottom of each tomato. Then, put them in boiling water for about 30 seconds. Next, take them out and put them into cold water. This makes the skin peel off easily. Once they’re peeled, cut out the stem area. After that, just chop them into pieces. You can make them as big or as small as you like. Now, they’re ready to use in your dish.
Conclusion
Chicken Paprika isn’t just any meal; it’s like getting a warm hug from your dinner plate. The rich and smoky flavors mixed with that creamy soured cream and the fresh zing from the tomatoes have made it a big hit at my house. Pair it with some buttery noodles, fluffy brown basmati rice, or even a crisp green salad, and you’ve got yourself a dish that screams comfort and joy. So go ahead, give it a whirl. Let those cozy, comforting flavors do all the talking.
