Chicken Paprika
Chicken Paprika



  • 1 large chicken, jointed
  • Knob of butter
  • Salt
  • 2 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 2 tbsp paprika
  • 1 tbsp flour
  • 285ml chicken stock
  • 3 tbsp chopped parsley
  • 2 red peppers, deseeded and cut into strips
  • 4 large tomatoes, chopped
  • 250ml soured cream
  • Rub the chicken pieces all over with salt. Heat the butter in a large, heavy pan, and brown the chicken all over for a couple of minutes. Remove the meat from the pan and set aside.
  • Chuck in the garlic and onion, and allow to sweat for a few minutes. Add the paprika and flour, and stir continuously for a minute or so - it mustn’t burn! Add the stock and mix well, then return the chicken to the pan. Add half the parsley, all the red pepper, the tomatoes, and simmer for an hour.
2 hrs
6 servings
This recipe pairs perfectly with the Bodegas Carchelo 'Tapas Collection' Tempranillo 2018 from Rioja, Spain.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box