Paprika Chicken One-Pot Recipe

Name: Paprika Chicken One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons light olive oil; 8 boneless skinless chicken thighs, each cut into four pieces (I preferred smaller sizes, so I cut mine into 8); 1 onion, finely sliced; 2 garlic cloves, crushed; 500 g floury potatoes, peeled and cubed (1 lb); 1 tablespoon Dijon mustard; 1 tablespoon sun-dried tomato paste (or substitute with tomato puree); 1 teaspoon paprika (I used 1 tablespoon); 1 pinch chili powder, not in original recipe (optional); 2 tablespoons red wine vinegar; 100 ml sherry wine (3 1/2 fl oz); 300 ml fresh chicken stock; 4 tablespoons sour cream, to serve (optional); 4 teaspoons flat leaf parsley, chopped, to serve (optional)

Servings: persons

3 tablespoons light olive oil
8 boneless skinless chicken thighs, each cut into four pieces (I preferred smaller sizes, so I cut mine into 8)
1 onion, finely sliced
2 garlic cloves, crushed
500 g floury potatoes, peeled and cubed (1 lb)
1 tablespoon Dijon mustard
1 tablespoon sun-dried tomato paste (or substitute with tomato puree)
1 teaspoon paprika (I used 1 tablespoon)
1 pinch chili powder, not in original recipe (optional)
2 tablespoons red wine vinegar
100 ml sherry wine (3 1/2 fl oz)
300 ml fresh chicken stock
4 tablespoons sour cream, to serve (optional)
4 teaspoons flat leaf parsley, chopped, to serve (optional)

1
Heat 1 tbsp oil in a saute pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is jus softened, then add the garlic and cook for a further minute.
2
Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 minute Stir in the paprika, chilli if using, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 minutes.
3
Return the chicken to the pan, cover and simmer for 10 minutes. Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the potatoes and chicken cooked through. I had to cook my stew much longer, as my potatoes weren't cooked.
4
Can be frozen at this point for up to 1 month.
5
Check the seasoning and serve in bowls with a dollop of soured cream (optional) and a sprinkling of parsley (optional).

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons light olive oil, 8 boneless skinless chicken thighs, each cut into four pieces (I preferred smaller sizes, so I cut mine into 8), 1 onion, finely sliced, 2 garlic cloves, crushed, and more.

Yes, Paprika Chicken One-Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika Chicken One-Pot

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