Delia Smith​ Chicken Paprika Recipe

This cozy Delia Smith Chicken Paprika is made with a tender chicken joint, rich paprika, cayenne, canned tomatoes, and a touch of cream. This recipe creates a savory and creamy main course with a gentle, warming spice. It’s perfect for a weeknight dinner, makes a comforting meal for two, and is ideal for a chilly evening.

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Delia Smith Chicken Paprika Ingredients

• 1 chicken joint (like a whole leg or thigh and leg combination)
• 1 dessertspoon olive oil
• 1 small onion, chopped
• 1 clove of garlic, crushed
• 1 heaped teaspoon paprika
• A good pinch of cayenne
• 1 (7 oz / 200g) tin of Italian tomatoes, or 7 oz fresh red ripe tomatoes, skinned and chopped
• ½ green pepper, chopped
• 1 tablespoon natural yoghurt or cream
• Salt and freshly milled black pepper

How To Make Delia Smith Chicken Paprika

1. Brown the chicken: Heat the olive oil in a small flameproof casserole to very hot. Season the chicken portion(s) with salt and pepper. Brown the chicken in the hot oil until it has a good golden color on all sides.
2. Sauté the aromatics: Remove the chicken to a plate. Add the chopped onion and crushed garlic to the casserole. Cook for about 5 minutes, stirring until they are softened and golden.
3. Add spices and chicken: Stir the paprika and cayenne into the onion mixture. Return the chicken pieces to the pot.
4. Simmer with tomatoes: Pour in the tomatoes. Stir everything together and bring it up to a simmering point.
5. Cover and cook: Cover the casserole with a lid and simmer very gently for 30 minutes.
6. Add the pepper: After 30 minutes, remove the lid. Add the chopped green pepper, pushing it down into the sauce.
7. Reduce the sauce: Continue simmering with the lid off. Let the sauce bubble gently until the pepper is soft and cooked and the sauce has reduced and thickened.
8. Finish with cream: Remove the casserole from the heat. Stir in the yoghurt or cream until it is combined. Serve immediately.

Recipe Tips

• Brown the Chicken Well: Don’t rush browning the chicken. This first step creates a deep, savory flavor in the final sauce and is key to the dish’s richness.
• Use Quality Paprika: Since paprika is the main flavor, use a good quality sweet or “noble” Hungarian paprika. Avoid using smoked paprika, as it will create a very different, smoky flavor profile.
• Add Cream Off the Heat: Always stir in the yoghurt or cream after you remove the pot from the heat. If you add it while the sauce is boiling, the dairy can curdle and separate, making the sauce grainy.
• Simmer in Two Stages: Simmering covered (Step 5) helps cook the chicken through evenly. Simmering uncovered (Step 7) is important for thickening the sauce and concentrating all the flavors.

What To Serve Chicken Paprika

This cozy chicken paprika is perfect for serving over plain noodles, just as Delia Smith suggests. The noodles are great for soaking up the rich, creamy sauce. It also pairs beautifully with fluffy white rice, buttery mashed potatoes, or even simple dumplings. For a green side, add a simple leafy salad with a vinaigrette or some steamed green beans.

How To Store Chicken Paprika Leftovers

• Refrigerate: Store leftover chicken paprika in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freeze: We do not recommend freezing this dish after the cream or yoghurt has been added, as it can separate when reheated. You can freeze the stew before step 8 for up to 3 months. Thaw in the fridge and reheat on the stove, adding the fresh cream or yoghurt just before serving.

Delia Smith Chicken Paprika Nutrition Facts

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 150mg
• Sodium: 350mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 40g

Frequently Asked Questions

• What is a “chicken joint”? A “chicken joint” usually refers to a bone-in, skin-on piece of chicken, like a whole leg (which includes the thigh and drumstick) or a large thigh. These cuts have more flavor and stay juicier during simmering than boneless cuts.
• Can I use chicken breast instead? You can, but the cooking time will be shorter. Chicken breast can become tough if overcooked. If you use breast, cut it into large chunks, brown it quickly, and simmer for only 15-20 minutes in step 5.
• Is this dish very spicy? No. It has a gentle warmth from the “good pinch” of cayenne. The main flavor comes from the paprika, which is more earthy and sweet than hot. If you are sensitive to spice, you can leave the cayenne out completely.
• Can I make this dairy-free? Yes. To make this recipe dairy-free, you can stir in a tablespoon of full-fat coconut cream at the end instead of the yoghurt or cream. You could also just omit the final step, though the sauce will be less creamy.

Try More Recipes:

• Delia Smith Chicken Curry​ Recipe
• Delia Smith Chicken Casserole​ Recipe
• Delia Smith Chicken Liver Pate​ Recipe