Family friendly

Chicken paprikash

This is comfort food at its best. Warming and healthy – it makes a terrific family meal.


  • 1 tbsp olive oil
  • 2 chicken fillets, sliced into strips
  • Salt and black pepper
  • 1 red pepper, deseeded and sliced
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2 tbsp smoked paprika
  • 3 tbsp flour
  • 2 tbsp tomato purée
  • 360ml chicken stock
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of chickpeas
  • 120g sour cream

To serve:

  • Fresh parsley, chopped Rice, mash or tagliatelle


1. Heat the oil in a large pan over a medium high heat. Season the chicken and cook for 5-7 minutes until sealed on all sides but not cooked through. Remove to a plate and set aside.

2. Add the red pepper to the pan and cook for 4-5 minutes until slightly charred but retaining a crunch. Remove to a plate and set aside.

3. Turn the heat to low and add the chopped onion to the pan. Cook for 10 minutes until soft, then add the garlic and continue cooking for one minute longer.

4. Add the paprika and flour and stir to combine. Stir in the tomato purée.

5. Add 100ml of the chicken stock and whisk until blended, then whisk in the remaining stock. Stir in the tinned tomatoes.

6. Return the chicken to the pan and add the chickpeas. Bring to a boil, then reduce the heat, cover with a lid and simmer for 20 minutes.

7. Uncover the pan and stir in the red pepper strips and the sour cream. Remove from the heat immediately. Taste and season with salt and black pepper.

8. Sprinkle with chopped fresh parsley and serve with rice, mashed potato or tagliatelle.

Per Serving: 488kcals, 18.9g fat (6.3g saturated), 49g carbs, 12.1g sugars, 33.5g protein, 13g fibre, 0.432g sodium

What our tester had to say:

 “This comforting, hearty Hungarian dish makes a perfect winter meal for all the family. I served it with rice, but would like to try it with tagliatelle too. It has a vibrant, rustic appearance due to the generous amount of smoked paprika, and could be made for a large number of people too. My son has coeliac disease, so I substituted the flour for a gluten-free one, which worked equally well. It was really easy to make and is something I will cook again as a midweek meal.”

– Kate Hardie

More like this:

Healthy chicken nuggets
Chicken pasta bake
Chicken liver pate


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