“You can make the paprika chicken up to 2 hours ahead. Cook, covered, over low heat.”
1hr 50mins

Ingredients Nutrition


  1. Combine the flour and paprika in a large bowl. Season with salt and pepper. Add the chicken and gently toss to evenly coat in flour mixture.
  2. Melt the butter in a large flameproof casserole dish over medium heat until foaming.
  3. Add the chicken and cook, turning occasionally, for 5-10 minutes or until brown all over. Use a slotted spoon to transfer chicken to a heatproof bowl.
  4. Heat the oil in the casserole dish over medium heat.
  5. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the sugar and cook, stirring, for 1 minute or until well combined.
  6. Add the chicken, tomato, water and bay leaf, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until chicken is cooked through.
  7. Add the sour cream and stir to combine. Cook, covered, for a further 15 minutes or until chicken is tender.
  8. Remove from heat.
  9. Divide chicken among serving plates and serve immediately.

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