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Paprika Chicken

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“One for when you don't want to turn the oven on! Made on top of the stove in a frypan with a lid or a saucepan. This comes from my book of 'Classic Kiwi Recipes' Note:Based on the reviews I realised that I use a frypan with a steam hole in the lid so that some of the liquid evaporates. I have altered the recipe to use only 1/2 cup water so that should help too. When bringing the liquids to the boil for the 2-3 mins make sure you do this without the lid to evaporate the liquids to your preference before adding the chicken back in and the sour cream. I hope this extra information helps those who would also like to try this dish. :)”

Ingredients Nutrition


  1. Melt butter or oil in a frypan which has a lid, add onion, tomatoes, and peppers.
  2. Fry until onion is lightly browned.
  3. Add chicken and cook with lid on for approx 20-30mins on med to low heat turning chicken at least twice.
  4. Remove chicken from pan.
  5. Stir in the paprika, sauce and water.
  6. Bring to a boil for 2-3 mins without the lid.
  7. Reduce heat to med and return chicken to pan, cover again and cook for 15mins.
  8. Just before serving stir in the sour cream.
  9. Reheat but dont allow to boil.
  10. Serve over rice or noodles.

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