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Paprika Chicken

Author: Adapted from Delia Smith


  • 1 Chicken about 1 kg
  • 2 medium onions chopped
  • ½ yellow pepper
  • ½ red pepper recipe says 1 green pepper, but as I do not like them I did this
  • 1 tin Italian chopped tomatoes
  • 15 mls chicken stock
  • 20 mls flour
  • 30 mls sweet paprika preferably Hungarian
  • 145 g crème fraiche
  • Oil for frying
  • Two pinches cayenne pepper
  • Salt and pepper for seasoning


  • Preheat the oven to 160° Celsius
  • Fry the chicken to brown on all sides.
  • Remove to a casserole and use the remaining oil in the pan to fry the chopped onions till soft.
  • Stir the flour, cayenne and paprika into the onions in the pan.
  • Add the chopped tomatoes.
  • Stir and add the stock.
  • Bring to the boil and simmer for a few minutes.
  • Pour over the chicken and bake for 45 min.
  • Take out and add the sliced peppers and bake for a further 30 min.
  • Just before serving add the crème fraiche to create a marbled effect and sprinkle with some more paprika.
  • Serve with rice or pasta.