For a flavorful, yet simple dinner, Mary Berry Paprika Chicken is the perfect choice. This dish combines tender chicken with the rich, smoky taste of paprika, creating a comforting and savory meal. Whether you’re preparing it for a weeknight dinner or a special occasion, this recipe is quick, easy, and bound to impress.
What is Mary Berry Paprika Chicken?
Mary Berry Paprika Chicken is a flavorful dish that features chicken thighs or breasts cooked with a blend of smoky paprika, garlic, and onions. The sauce is rich and creamy, complementing the tender chicken perfectly. This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables.
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Why You Should Try This Recipe
- Simple yet flavorful: A few key ingredients create a rich and savory meal.
- Quick to prepare: With minimal prep and cooking time, it’s perfect for a busy night.
- Versatile: You can easily adjust the ingredients to suit your taste.
- Family-friendly: A crowd-pleaser that’s sure to be a hit with everyone at the table.
- Deliciously creamy: The rich sauce makes this dish indulgent but not overwhelming.
Ingredients Needed to Make Mary Berry Paprika Chicken
- 4 chicken thighs (bone-in, skin-on) – for juicy, flavorful chicken.
- 2 tsp smoked paprika – the star of the dish, adding a deep, smoky flavor.
- 1 large onion – finely chopped to enhance the richness of the sauce.
- 2 garlic cloves – minced for extra flavor.
- 150ml (5 fl oz) chicken stock – adds depth to the sauce.
- 150ml (5 fl oz) sour cream – gives the sauce a rich, creamy finish.
- 2 tbsp olive oil – for sautéing the chicken and onions.
- 1 tsp dried thyme – to add an earthy note.
- Salt and pepper – to taste, for seasoning.
- Fresh parsley (optional) – for garnish.
Equipment
- Large frying pan or skillet – for browning the chicken and simmering the sauce.
- Tongs – for turning the chicken.
- Mixing spoon – for stirring the sauce.
- Knife and chopping board – to prepare the vegetables.
Instructions to Make Mary Berry Paprika Chicken
Step 1: Season and brown the chicken
- Season the chicken thighs with salt, pepper, and 1 teaspoon of smoked paprika. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Turn the chicken over and cook for another 5 minutes. Remove from the pan and set aside.
Step 2: Cook the onions and garlic
- In the same pan, add another tablespoon of olive oil. Sauté the chopped onion for 5-6 minutes until softened. Add the minced garlic and the remaining 1 teaspoon of paprika, cooking for 1-2 minutes to release the flavors.
Step 3: Add the chicken stock
- Pour in the chicken stock, stirring to combine with the onion and garlic mixture. Let it simmer for 2-3 minutes to slightly reduce the sauce.
Step 4: Return the chicken to the pan
- Add the browned chicken thighs back into the pan, skin-side up. Cover the pan and let the chicken simmer in the sauce for 20-25 minutes until fully cooked through (internal temperature should reach 75°C or 165°F).
Step 5: Stir in the sour cream
- Once the chicken is cooked, remove the pan from heat. Stir in the sour cream to create a creamy, rich sauce. Adjust seasoning with salt and pepper if needed.
Step 6: Serve
- Garnish with freshly chopped parsley, if desired, and serve Mary Berry Paprika Chicken with mashed potatoes, rice, or a side of your choice.
What Goes Well With Mary Berry Paprika Chicken
- Mashed potatoes: Creamy mashed potatoes soak up the rich paprika sauce beautifully.
- Rice: Serve over fluffy rice to complement the bold flavors of the dish.
- Roasted vegetables: Roasted carrots, bell peppers, or courgettes pair perfectly with the smoky chicken.
- Crusty bread: Use crusty bread to mop up the delicious sauce.
- Green beans: A light side of steamed or sautéed green beans adds freshness and texture.
- Pasta: Serve with egg noodles or penne pasta for a complete, hearty meal.
Expert Tips for Making the Best Mary Berry Paprika Chicken
- Use smoked paprika: Smoked paprika provides a richer, more complex flavor than regular paprika.
- Brown the chicken well: Browning the chicken adds depth to the flavor and texture, making the dish even more savory.
- Simmer gently: Let the chicken simmer on low heat to ensure it stays tender and the sauce thickens properly.
- Add the sour cream off the heat: To avoid curdling, stir in the sour cream after removing the pan from the heat.
- Make it ahead: This dish tastes even better the next day, as the flavors develop over time.
Easy Variations of Mary Berry Paprika Chicken
- Spicy version: Add a pinch of cayenne pepper or chili flakes for a kick of heat.
- Creamier sauce: Stir in a little extra sour cream or heavy cream for a richer sauce.
- Vegetarian option: Substitute the chicken with tofu or mushrooms for a meat-free alternative.
- Herb boost: Swap the thyme for rosemary or add fresh herbs like basil or oregano.
- Pineapple twist: Add chunks of pineapple for a sweet and smoky flavor contrast.
Best Practices to Store Mary Berry Paprika Chicken
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This dish freezes well. Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months.
- Mason jars: Store individual portions in mason jars for easy reheating and meal prep.
- Vacuum seal: Vacuum seal leftovers to preserve freshness and extend shelf life.
Best Practices to Reheat Mary Berry Paprika Chicken
- Stovetop: Reheat gently in a pan over low heat, adding a splash of water or stock if needed to loosen the sauce.
- Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through to ensure even heating.
- Oven: Reheat larger portions in the oven at 180°C (350°F) for 10-15 minutes, covered to prevent drying out.
How Can I Make Mary Berry Paprika Chicken Healthier?
- Use skinless chicken: Remove the skin from the chicken thighs to reduce the fat content.
- Reduce the oil: Use less olive oil or a cooking spray to cut down on the overall fat.
- Add more vegetables: Incorporate extra vegetables like spinach, bell peppers, or courgettes into the dish.
- Lighter sauce: Substitute sour cream with Greek yogurt for a lighter, healthier sauce.
- Serve with whole grains: Serve the chicken over brown rice or quinoa for added fiber and nutrients.
Nutrition Value (per serving)
- Calories: 380
- Fat: 22g
- Carbohydrates: 10g
- Protein: 30g
- Fiber: 2g
FAQs
Can I use chicken breasts instead of thighs in paprika chicken?
Yes, chicken breasts can be used instead of thighs in Mary Berry Paprika Chicken. However, since breasts are leaner, they cook faster. Reduce the cooking time slightly to avoid overcooking and drying out the chicken. Thighs are preferred for a juicier result, but breasts work well for a leaner option.
How do I prevent sour cream from curdling in paprika chicken?
To prevent sour cream from curdling in Mary Berry Paprika Chicken, remove the pan from heat before stirring in the sour cream. This helps maintain the creamy texture of the sauce. If the sauce is too hot, the cream may curdle, so it’s best to add it after cooking is complete.
What is the best way to reheat paprika chicken?
The best way to reheat Mary Berry Paprika Chicken is on the stovetop over low heat. Add a splash of water or chicken stock to loosen the sauce if needed. Alternatively, you can reheat in the oven at 180°C (350°F) for 10-15 minutes, covered to retain moisture.
Can I make paprika chicken ahead of time?
Yes, Mary Berry Paprika Chicken can be made ahead of time. The flavors actually improve after resting. Store it in an airtight container in the fridge for up to 3 days, and reheat gently before serving. It also freezes well for longer storage.
Final Words
This Mary Berry Paprika Chicken recipe is a simple yet indulgent dish that combines smoky paprika with creamy textures to create a satisfying meal. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Pair it with your favorite sides, and enjoy the deep flavors of this easy-to-make dish!
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Mary Berry Paprika Chicken Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: British
Description
Mary Berry Paprika Chicken is a flavorful dish that features chicken thighs or breasts cooked with a blend of smoky paprika, garlic, and onions. The sauce is rich and creamy, complementing the tender chicken perfectly. This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables.
Ingredients
- 4 chicken thighs (bone-in, skin-on) – for juicy, flavorful chicken.
- 2 tsp smoked paprika – the star of the dish, adding a deep, smoky flavor.
- 1 large onion – finely chopped to enhance the richness of the sauce.
- 2 garlic cloves – minced for extra flavor.
- 150ml (5 fl oz) chicken stock – adds depth to the sauce.
- 150ml (5 fl oz) sour cream – gives the sauce a rich, creamy finish.
- 2 tbsp olive oil – for sautéing the chicken and onions.
- 1 tsp dried thyme – to add an earthy note.
- Salt and pepper – to taste, for seasoning.
- Fresh parsley (optional) – for garnish.
Instructions
Step 1: Season and brown the chicken
- Season the chicken thighs with salt, pepper, and 1 teaspoon of smoked paprika. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Turn the chicken over and cook for another 5 minutes. Remove from the pan and set aside.
Step 2: Cook the onions and garlic
- In the same pan, add another tablespoon of olive oil. Sauté the chopped onion for 5-6 minutes until softened. Add the minced garlic and the remaining 1 teaspoon of paprika, cooking for 1-2 minutes to release the flavors.
Step 3: Add the chicken stock
- Pour in the chicken stock, stirring to combine with the onion and garlic mixture. Let it simmer for 2-3 minutes to slightly reduce the sauce.
Step 4: Return the chicken to the pan
- Add the browned chicken thighs back into the pan, skin-side up. Cover the pan and let the chicken simmer in the sauce for 20-25 minutes until fully cooked through (internal temperature should reach 75°C or 165°F).
Step 5: Stir in the sour cream
- Once the chicken is cooked, remove the pan from heat. Stir in the sour cream to create a creamy, rich sauce. Adjust seasoning with salt and pepper if needed.
Step 6: Serve
- Garnish with freshly chopped parsley, if desired, and serve Mary Berry Paprika Chicken with mashed potatoes, rice, or a side of your choice.
