Remember, if you or your child is a little more sensitive, you can slightly reduce the amount of paprika. Alternatively, add some extra sour cream or even yoghurt into the mix after serving to cool it down! For those who do like it a bit hotter (like us) feel free to throw in a chilli or two, and some cayenne pepper!
We think it’s a great idea to introduce your family to different foods and flavours, and this Not-Too-Spicy Paprika Chicken might be a winner. It’s not too hot, so most kids will be happy to have a go at it, but it’s packed with flavours and an easy favourite.
Not-Too-Spicy Paprika Chicken
Tender chicken flavored with mild paprika and herbs for a flavorful, family-friendly dish.
4
servings30
minutes40
minutes320
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
2000 gram Chicken thigh fillets-cut into chunks
1 tbsp Olive oil
2 Onion-thinly sliced
2 tsp Garlic-minced
1.5 tbsp Sweet paprika
1 tsp Fennel seeds
400 gram Tomato-diced, (or one can, alternatively use fresh tomatoes, including cherry tomatoes)
1.5 cups Chicken stock
0.3 cup Sour cream
Directions
- Sprinkle the chicken chunks with salt and pepper to taste. Heat the olive oil in a large saucepan (heavy base recommended) over a medium heat. Cook the chicken for about 3-4 minutes on each side, until golden, cooking in batches if required.
- Transfer chicken to a tray lined with a paper towel to drain.
- To the same pan (don’t wash in-betwee), add the onion and garlic. Cook for 2-3 minutes until golden and fragrant. Add both the paprika and the fennel seeds, and cook for about 1 minute, stirring. To this add the tinned tomato and the stock. Mix well.
- Add the chicken back into the pan and bring to the boil. Reduce heat to low and simmer, covered, for about 50 minutes. To thicken the sauce, simmer uncovered for a further 25 minutes before removing from heat. At this point stir in sour cream.
- Serve on rice, garnished with parsley if desired.
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