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    You are in: Home / Recipes / Paprika Chicken One-Pot Recipe
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    Paprika Chicken One-Pot

    Paprika Chicken One-Pot. Photo by NELady

    1/1 Photo of Paprika Chicken One-Pot

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    tigerduck's Note:

    A lovely winter dish by Merrillees Parker ('Good Food' magazine, Novemver 05) using sherry instead of wine which gives the sauce a softer flavour. I added more paprika, though, and a hint of chilli which is not in the original recipe. I also added a red bell pepper, which worked well. Please note that the cooking time really depends on the chunks of your potatoes. I had to more than double the stated time. However, that shouldn't worry you as the dish can be prepared in advance and reheated. And yes, it's also suitable for freezing :).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tbsp oil in a sauté pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is jus softened, then add the garlic and cook for a further minute.
    2. 2
      Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 minute Stir in the paprika, chilli if using, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 minutes.
    3. 3
      Return the chicken to the pan, cover and simmer for 10 minutes. Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the potatoes and chicken cooked through. I had to cook my stew much longer, as my potatoes weren't cooked.
    4. 4
      Can be frozen at this point for up to 1 month.
    5. 5
      Check the seasoning and serve in bowls with a dollop of soured cream (optional) and a sprinkling of parsley (optional).

    Ratings & Reviews:

    • on March 31, 2009

      45

      This was a filling dish - I omitted the sherry as I don't cook with liquor (don't have any in the house) and subbed extra chicken broth. I added the suggested chili powder - a pinch of it - though I couldn't taste any of it in the dish. It needed salt - easy enough to add at the table. I liked the potatoes better than the chicken. Personal thing. Thanks for the recipe! Made for 1-2-3 Hit Wonders Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2008

      45

      We enjoyed this dish. It was quite hearty and filling. Next time I would cut back on the mustard, I think. For some reason it seemed to overpower everything. It still made for a wonderfully warming January meal. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paprika Chicken One-Pot

    Serving Size: 1 (533 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 659.7
     
    Calories from Fat 201
    30%
    Total Fat 22.3 g
    34%
    Saturated Fat 4.1 g
    20%
    Cholesterol 155.7 mg
    51%
    Sodium 422.7 mg
    17%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 5.2 g
    20%
    Sugars 7.3 g
    29%
    Protein 42.6 g
    85%

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