Hairy Bikers’ chicken paprikas Recipe

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6 - 8






10 min


1 hr 30 min

Rich, red and ritzy, the three different paprikas add a smoky, sweet and spicy tang.


  • 1 fat chicken
  • 2tbsp olive oil
  • Large knob of butter
  • 1 large onion, peeled and finely chopped
  • 6 cloves of garlic, peeled and finely chopped
  • 1tbsp sweet paprika
  • 1tbsp hot paprika
  • 1tbsp smoked paprika
  • 1tbsp flour
  • 250ml chicken stock
  • Handful of flat-leaf parsley, chopped
  • 2 red pepper, seeded and cut into 1cm strips
  • 4 large, ripe tomatoes (or 6 tinned will do)
  • 250ml sour cream or smetana


  • Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.

  • In the same pan, sweat the onions and garlic for about 5 mins. Add the paprika, then the flour, and stir till blended. Don’t burn it!

  • Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.

  • Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour. When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.

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